📝 About This Recipe
Authentic Saltimbocca alla Romana is a masterpiece of Roman cuisine, translating literally to 'jumps in the mouth' due to its explosive flavor profile. This elegant dish features tender veal medallions topped with salty prosciutto crudo and aromatic fresh sage, all deglazed in a silky white wine and butter sauce. It is a quintessential Italian 'secondo' that balances herbaceous notes with savory richness, offering a sophisticated meal that can be prepared in mere minutes.
🥗 Ingredients
The Meat and Aromatics
- 8 pieces Veal escalopes (approx. 60g each, cut from the top round or loin)
- 8 slices Prosciutto di Parma (thinly sliced, high quality)
- 8-12 pieces Fresh sage leaves (large, vibrant leaves)
- 1/2 cup All-purpose flour (for dredging)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Kosher salt (use sparingly as prosciutto is salty)
The Pan Sauce
- 50 grams Unsalted butter (divided into two portions)
- 2 tablespoons Extra virgin olive oil (cold-pressed)
- 1/2 cup Dry white wine (such as Frascati or Pinot Grigio)
- 1/4 cup Beef or Veal stock (low sodium)
Tools
- 8 pieces Wooden toothpicks (soaked in water for 5 minutes)
👨🍳 Instructions
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1
Place the veal escalopes between two sheets of plastic wrap. Use a meat mallet to gently pound them until they are an even 1/4-inch thickness. This ensures even cooking and tenderness.
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2
Trim any silver skin or excess fat from the edges of the veal to prevent the meat from curling during searing.
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3
Season the top side of each veal slice lightly with freshly cracked black pepper. Avoid adding much salt, as the prosciutto will provide plenty of salinity.
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4
Lay one slice of prosciutto over each veal medallion, trimming it if necessary so it fits the shape of the meat perfectly.
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5
Place one or two sage leaves in the center of the prosciutto. Use a toothpick to 'stitch' the sage and prosciutto to the veal, weaving it in and out once.
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6
Spread the flour on a shallow plate. Lightly dredge only the bottom side (the veal side) in the flour, shaking off any excess. Do not flour the prosciutto side.
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7
In a large skillet, heat 25g of butter and the olive oil over medium-high heat until the butter foam subsides and begins to shimmer.
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8
Place the veal in the pan, prosciutto-side down first. Sear for about 1 minute until the prosciutto is fragrant and slightly crisp. Do not overcook.
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9
Flip the veal over to the floured side and cook for another 1-2 minutes until golden brown and just cooked through.
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10
Remove the veal from the pan and transfer to a warm platter. Cover loosely with foil to keep warm.
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11
Increase the heat to high and pour the white wine into the skillet. Scrape the bottom of the pan with a wooden spoon to release the brown bits (fond).
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12
Add the stock and let the liquid reduce by half, which should take about 2-3 minutes.
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13
Whisk in the remaining 25g of cold butter. Stir constantly until the sauce emulsifies into a glossy, thickened glaze.
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14
Taste the sauce and adjust seasoning. Return the veal to the pan for 30 seconds just to coat them in the sauce, then remove the toothpicks before serving.
💡 Chef's Tips
Use high-quality Prosciutto di Parma; the sweetness of the ham balances the sage perfectly. Always pound the veal to a uniform thickness to ensure it cooks in under 3 minutes. Do not flour the prosciutto side, as it can become gummy; only flour the bottom of the veal for a crisp finish and to thicken the sauce. If veal is unavailable, you can substitute with thin chicken breast cutlets or pork tenderloin medallions. Ensure the butter added at the end is cold; this creates a stable emulsion for a restaurant-quality glossy sauce.
🍽️ Serving Suggestions
Serve alongside buttery saffron risotto or a simple risotto bianco. Pair with sautéed spinach with garlic and lemon to cut through the richness. A crisp glass of Frascati or a dry Orvieto wine perfectly complements the Roman heritage of the dish. Accompany with roasted fingerling potatoes seasoned with rosemary. Finish the meal with a light green salad dressed in a sharp vinaigrette.