Saltimbocca alla Romana (Veal with Prosciutto and Sage)
Why this recipe works
- Classic Roman method: Thin veal, prosciutto, sage, and a quick wine pan sauce keep the dish focused, savoury, and recognisably Roman.
- Fast cooking: The cutlets cook in minutes, making this a practical dish for when you want something polished without a long simmer or roast.
- Simple, layered flavour: Prosciutto seasons the veal as it cooks, sage adds aroma, and the reduced wine lifts the buttery pan juices.
Get the most out of this recipe
Authenticity notes
- Roman style: Saltimbocca alla Romana is known for its direct combination of veal, prosciutto, sage, and a light pan sauce rather than a heavy gravy.
- Cooked quickly: The veal should be thin and cooked briefly; the dish depends on tenderness rather than browning the meat deeply.
- How to serve it: Serve with simple greens, potatoes, or crusty bread so the wine and butter sauce remains the focus.
Timing notes
- Prep before heating the pan: Have the veal dusted, topped, and ready before cooking; the pan stage moves too quickly for pauses.
- Serve straight away: Saltimbocca is at its best immediately after the sauce is spooned over, while the veal is still tender and the prosciutto lightly crisp.
Common mistakes
- Cooking the veal too long: Thin veal can turn firm quickly, so remove it as soon as it is just cooked through.
- Overfilling the pan: If the cutlets overlap or steam, the prosciutto will not set properly. Cook in batches if needed.
- Letting the butter burn: Use medium-high heat so the butter foams and browns the prosciutto lightly without scorching before the veal is cooked.
Ingredient notes
- Choose thin veal cutlets: Even, thin cutlets cook quickly and stay tender, which is essential for this style of dish.
- Use good prosciutto: Prosciutto provides much of the seasoning, so a well-balanced, not overly salty slice gives a cleaner result.
- Fresh sage matters: Fresh sage gives the clean, aromatic note associated with saltimbocca; dried sage will taste flatter and can become harsh.
Equipment you'll need
Ingredients
Instructions
- Pat the veal dry, then season lightly with the fine sea salt and most of the black pepper (reserve a little for serving). Put the plain flour in a shallow bowl and lightly dust the veal on both sides, shaking off any excess.
- Lay 3 fresh sage leaves on each cutlet, then cover each with prosciutto, pressing so it adheres. If the prosciutto overhangs a little, tuck it under so it sits flat.
- Heat the olive oil and butter in a large frying pan over a medium-high heat until the butter foams. Add the veal prosciutto-side down and cook for 1 to 1.5 minutes until the prosciutto is set and lightly golden.
- Turn the cutlets and cook for 45 to 60 seconds, just until the veal is barely cooked through and still tender. Transfer to warm plates, prosciutto-side up, and keep the pan on the heat.
- Pour in the dry white wine and let it bubble briskly, scraping up the browned bits, until reduced by about half and slightly glossy. Spoon the sauce over the veal and finish with the reserved black pepper; serve straight away.
Recipe notes
Tips
- Keep the veal thin and cook it briefly; overcooking will make it firm and dry.
- If the pan looks dry before adding the wine, swirl in a small knob of butter from the measured amount to keep the sauce silky.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the veal is cooked through and piping hot.
Substitutions
- Replace Dry White Wine with a slightly sweeter white wine for a rounder sauce.
- Replace Plain flour with gluten-free plain flour blend for a gluten-free dusting.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If you have leftovers, cool quickly and refrigerate; reheat gently in a frying pan with a splash of water until piping hot, taking care not to overcook the veal.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
recipes.allergens:
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