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Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Total time: 25 min
Yield: Serves 2
Cuisine: Italy
Ingredients: 4 Veal (thin slices); 4 Prosciutto or ham; 8 leaves Sage Leaves; To taste All-purpose flour; 40g Butter; 100ml White wine; To taste Salt; To taste Pepper

Main Dish

⏱ 25 min

👥 Serves 2

Difficulty ⭐⭐

Veal topped with prosciutto and sage and quickly sautéed — a light Roman classic.

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📖 The Story Behind This Dish

Saltimbocca means 'jumps into the mouth.' Thin veal cutlets are topped with prosciutto and a sage leaf, pinned together, quickly sautéed in butter, and finished with white wine. Fast to make and elegant, it's a standard main course in Roman trattorias.

🌆 Where it's eaten: In a small Roman trattoria in the afternoon, saltimbocca fragrant with white wine is brought lightly to the table.

🥕 Ingredients (serves 2)

Veal (thin slices) 4
Prosciutto or ham 4
Sage Leaves 8 leaves
All-purpose flour To taste
Butter 40g
White wine 100ml
Salt To taste
Pepper To taste

👩‍🍳 Instructions

Pound the veal thin and season with salt and pepper.
Top each piece with prosciutto and a sage leaf and secure with a toothpick.
Dust lightly with flour.
Heat butter in a frying pan and cook sage side first, then flip and cook the other side.
Add white wine, let the alcohol cook off as it reduces slightly, and coat the meat with the sauce.

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