Recipes in the world of Flavilo

Saltimbocca alla Romana served on a plate

Saltimbocca alla Romana

Saltimbocca alla Romana is one of the most well-known meat dishes in Italian cuisine, originating from Rome. The name of the dish literally means "jumps into the mouth," referring to the tenderness of the meat and the perfect harmony of the ingredients. The veal is made special by the salty flavor of the prosciutto and the freshness of the sage, and the white wine sauce perfectly complements the dish. This simple yet elegant dish is an ideal choice for special occasions or a quick Italian dinner.

Prep Time 15 min
Preparation 20 min
Total 35 min
350 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Veal cutlets (thinly sliced)
⭕ 150 g Prosciutto di Parma
⭕ 12 Fresh sage leaves
⭕ 150 ml Dry white wine
⭕ 50 g Butter
⭕ 2 tbsp Olive oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper

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    Preparation Steps

    1

    Gently pound the veal cutlets until thin. Season both sides with salt and pepper.

    2

    Place a sage leaf and a slice of prosciutto on top of each cutlet. Secure with a toothpick.

    3

    In a large skillet, heat the olive oil and butter over medium heat.

    4

    Place the veal cutlets in the skillet, prosciutto-side down, and cook for 2-3 minutes until golden brown. Flip and cook the other side until done.

    5

    Pour in the white wine and let it reduce slightly, basting the cutlets with the sauce occasionally.

    6

    Serve the Saltimbocca hot with fresh bread or creamy polenta, drizzled with the pan sauce.