Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Yield: 3 servings
Cuisine: Italian
Ingredients: 4 thin veal escalopes; 4 slices prosciutto; 8 fresh sage leaves; 2 tbsp butter; 100ml dry white wine; Flour, for dusting

Saltimbocca alla Romana/sahl-teem-BOH-kah ah-lah roh-MAH-nah/

Also known as: Saltimbocca, Veal Saltimbocca

About this dish

Thin veal cutlets topped with prosciutto and sage, pan-fried and finished in a white wine sauce.

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Ingredients

🥩4 thin veal escalopes

🥓4 slices prosciutto

🌿8 fresh sage leaves

🧈2 tbsp butter

🍷100ml dry white wine

🌾Flour, for dusting

Method

Serves 3

Lay a slice of prosciutto over each veal escalope and press a sage leaf on top, securing with a toothpick.

Lightly dust each piece with flour.

Melt butter in a pan and cook the veal, prosciutto-side up first, for about 2 minutes per side.

Remove the veal, deglaze the pan with white wine, and simmer briefly to reduce.

Pour the sauce over the veal and serve immediately.

✓ What Makes it Authentic

Saltimbocca is a Roman specialty; the name roughly translates to 'jumps in the mouth', reflecting how quickly and simply the dish comes together. It's typically found as a main course in Roman trattorias.

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