Saltimbocca alla Romana is a delicious Italian Veal Recipe. Slices of tender meat topped with a slice of prosciutto and a sage leaf cooked in a simple wine sauce. Nothing better!
Saltimbocca alla Romana
This simple veal dish is one of the most famous Roman dishes in Italy next of course to La Carbonara.
Over the years the saltimbocca recipe has changed, some dredge the veal in flour before cooking and some use oil instead of butter.
This recipe is the way I was taught and it is “Jump in your mouth” amazing just like the name “Saltimbocca” means.
This is a simple meal idea that is quick and easy but also very sophisticated sounding and looking. It literally takes minutes to cook and prepare so start your side dishes ahead of time.
How to make Saltimbocca
- Pound the meat a few times until thin.
- Place one slice of prosciutto on each slice of meat.
- Place a sage leave on top and secure with a toothpick.
- Dredge both sides lightly in flour.
- Add the oil and butter and melt in a large frying pan, add the meat and cook about 2 minutes on both sides.
- Add the wine and let it evaporate.
- Remove the meat and add 1-2 tablespoons of water and a little butter to the pan, stir to combine.
- Place the slices of meat on a plate and top with the sauce.
What is the best meat to use?
Definitely use veal cutlets, of course you are going to have to pound them first. This not only tenderizes the meat but also creates an even thickness that will help cook the meat evenly.
Whenever my daughters come home for a visit, they usually request Peas, Lasagna and Saltimbocca. Saltimbocca are sometimes confused with Involtini, which are pieces of veal rolled with prosciutto and usually arugula or parsley.
How to pound the meat
Cover the meat with plastic wrap then using a meat mallet, a rolling pin or even a frying pan, gently pound it until it is quite thin, keep the thickness as even as possible.
Saltimbocca is a quick dish to prepare, it is always recommended to eat it immediately after it has been prepared. Leaving it to sit can cause it to become tough.
So if you are looking for a quick and easy Italian dish I highly recommend Saltimbocca alla Romana. Buon Apetito!
Saltimbocca alla Romana
- 6 slices veal scallops
- 6 slices prosciutto
- 6 fresh salvia leaves
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1/3 cup dry white wine
- 1/4 cup all purpose flour
- On a wooden board with a meat mallet, rolling pin or even frying pan, gently pound the veal cutlets (scallops) until thin.
- Top each slice of meat with a slice of prosciutto and a sage leave, attach the leaf into place with a toothpick.
- Dredge both sides lightly in the flour. Place the butter and oil in a large frying pan and heat on medium high heat until butter has melted, then add the meat and cook about 2 minutes on each side.
- Then add the wine to the pan and raise the heat to high, cook until the alcohol evaporates (about 30 seconds). Remove the meat and add 1-2 tablespoons of water and a little butter to the pan, stir to combine. Pour sauce over the meat and serve. Enjoy!