📝 About This Recipe
Literally translating to 'jump in the mouth,' Saltimbocca alla Romana is a quintessential Italian masterpiece that delivers an explosion of savory flavors. This elegant dish features tender veal medallions topped with salty prosciutto di Parma and aromatic fresh sage, all seared to perfection and finished with a silky white wine butter sauce. It is the ultimate expression of how a few high-quality ingredients can create a sophisticated, restaurant-quality meal in minutes.
🥗 Ingredients
The Veal and Aromatics
- 8 pieces Veal cutlets (pounded to 1/4 inch thickness, about 1 lb total)
- 8 thin slices Prosciutto di Parma (high quality, aged)
- 16 leaves Fresh sage leaves (whole and vibrant)
- 1/2 teaspoon Kosher salt (use sparingly as prosciutto is salty)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 cup All-purpose flour (for dredging)
Sautéing and Sauce
- 2 tablespoons Extra virgin olive oil (high smoke point)
- 4 tablespoons Unsalted butter (divided into two portions)
- 1/2 cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1/4 cup Chicken stock (low sodium)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the veal cutlets between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound them until they are an even 1/4-inch thickness.
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2
Lightly season only one side of the veal with salt and pepper. Remember that the prosciutto will provide a significant amount of salt to the finished dish.
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3
Lay one slice of prosciutto over each veal cutlet, pressing it down so it adheres to the meat. The prosciutto should cover most of the surface.
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4
Place two sage leaves on top of the prosciutto on each cutlet. Use a toothpick to 'stitch' the sage and prosciutto to the veal, weaving it in and out once.
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5
Spread the flour on a shallow plate. Dredge only the bottom side (the veal side) of each cutlet in the flour, shaking off any excess. Do not flour the prosciutto side.
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6
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter foam subsides and begins to shimmer.
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7
Place 4 cutlets in the pan, veal-side down. Sauté for about 2 minutes until the bottom is golden brown.
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8
Carefully flip the cutlets and cook the prosciutto side for only 30-60 seconds. This crisps the ham and releases the sage oils without overcooking the veal.
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9
Remove the first batch to a warm platter and repeat the process with the remaining cutlets. Keep them warm while you prepare the pan sauce.
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10
Discard any excess fat from the pan, but keep the browned bits (fond). Pour in the white wine and chicken stock, scraping the bottom of the pan with a wooden spoon.
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11
Increase the heat to high and let the liquid reduce by half, which should take about 3-4 minutes, until it becomes slightly syrupy.
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12
Reduce heat to low and whisk in the remaining 2 tablespoons of cold butter and the lemon juice. Whisk constantly to create a glossy, emulsified sauce.
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13
Remove the toothpicks from the veal. Return the veal to the pan for 30 seconds just to coat them in the sauce and warm through.
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14
Plate the veal immediately, spooning the remaining sauce over the top and garnishing with fresh parsley.
💡 Chef's Tips
Always use fresh sage; dried sage will not provide the same aromatic impact or visual appeal. If you can't find veal, thin chicken breast cutlets (scaloppine) make an excellent 'Saltimbocca di Pollo' substitute. Ensure the butter used for the final sauce enrichment is very cold; this helps create a thicker, more stable emulsion. Don't overcook the veal; because it is pounded so thin, it only needs a couple of minutes total to remain tender and juicy. Use a toothpick to 'sew' the sage leaf through the prosciutto and meat to ensure it stays attached during the flip.
🍽️ Serving Suggestions
Serve alongside a bed of buttery saffron risotto to soak up the delicious pan sauce. Pair with sautéed garlic spinach or roasted asparagus for a bright, green contrast. A crisp, dry Italian white wine like Gavi di Gavi or Soave perfectly cuts through the richness of the butter and prosciutto. Follow the meal with a light lemon sorbet to cleanse the palate after the savory sage and ham flavors. For a traditional Roman starch, serve with simple roasted rosemary potatoes.