Traditional Italian veal saltimbocca alla Romana featuring veal cutlets, prosciutto, and crispy sage for a fantastic meal in just 10 minutes!
You absolutely can't go wrong by making this traditional veal saltimbocca alla Romana the star of your dinner menu!
It's one of those classic Italian recipes that's quick to whip up even on a busy weeknight, but it's fancy enough to make you look like a pro chef hosting a dinner party.
The beauty of this dish is that it calls for a few simple ingredients such as veal, prosciutto, and sage, and is ready in just 15 minutes - all the good reasons to give it a try!
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What is veal saltimbocca?
The Italian word "saltimbocca" literally translates to "jump in the mouth," which reflects how delicious this dish is.
Featuring tender thinly sliced veal cutlets that are layered with delicious prosciutto and aromatic sage, this classic Italian dish has been around for centuries and it's still incredibly popular.
The exact origin of veal saltimbocca alla romana is not definitively documented, but while the name suggests it was created in Rome, it probably originated in Brescia, a city in northern Italy.
The recipe for veal saltimbocca gained worldwide popularity when it was discovered and featured in the historical cookbook " The Science in the Kitchen and the Art of Eating Well" by Pellegrino Artusi, the inventor of Italian cuisine.
Veal saltimbocca ingredients
All you need is six ingredients to make authentic Italian veal saltimbocca:
- Meat: Go for top-round veal cutlets, and although it's not authentic, you can also use beef, chicken, pork, or turkey cutlets.
- Prosciutto: I like to use Parma ham (prosciutto crudo di Parma), San Daniele prosciutto is another great option.
- Butter: Use unsalted or salted butter, I like to use slightly salted Irish butter or homemade butter.
- Extra-virgin olive oil: Use a good extra-virgin olive oil to add flavor to your sauce.
- Wine: Go for a good quality light-bodied dry white wine, such as Pinot Grigio.
- Sage: Opt for large fresh sage leaves, which will add enough aromatic flavor to the dish.
How to make saltimbocca alla Romana
This saltimbocca alla Romana recipe is incredibly easy to make and takes just 15 minutes from start to finish.
Scroll until the end of the post for the full printable recipe.
STEP 1. Place a slice of prosciutto over each veal cutlet and top with a sage leaf. Use a toothpick to pierce through the layers to hold them together.
STEP 2. Cover with flour the base of each veal salmtibocca.
STEP 3. Heat the olive oil and butter in a skillet over medium-low heat. Add the veal cutlets and pan fry for 2 minutes, then add the wine and remove them from the pan.
STEP 4. Add butter and whisk for a few minutes until you have a glossy sauce, pour it over the veal saltimbocca and serve.
Storage tips
Veal saltimbocca is a dish best eaten straight away.
However, you can store leftovers in the refrigerator for up to 1 day.
Reheat the saltimbocca in a pan with 1 tablespoon of butter until warmed through.
What to serve with veal saltimbocca?
Veal saltimbocca alla Romana is a well-balanced meal and in Italy, we often eat it simply with warm bread and a large salad on the side.
If you want to serve it with some extra veggies here are a few recommendations:
- Potatoes: That's a classic combo. Serve saltimbocca alla Romana with mashed potatoes, baked sweet potatoes, or quick roasted potatoes on the side.
- Risotto: Just like ossobuco Milanese, saltimbocca pair well with risotto, try them with pumpkin risotto or wild mushroom risotto.
- Veggies: Add some veggies to the plate and serve this dish with a green salad, this family-favorite green bean and potato salad or sauteed broccolini.
More Italian Dinner Recipes To Try
- Traditional Italian Pasta e Fagioli
- Pollo alla Cacciatora (Chicken Cacciatore)
- Ricotta Meatballs - Italian Recipe
- Pumpkin Risotto
- Traditional Bolognese Sauce- Beef Ragu'
- Polpette - Italian Meatballs
- Asparagus Risotto
- Authentic Italian Potato Frittata
- Ossobuco alla Milanese
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Recipe
Veal Saltimbocca
Ingredients
- 4 thinly-sliced veal cutlets, approx 300 g/10 oz
- 4 slices prosciutto crudo (Parma ham)
- 4 sage leaves
- 2 tablespoon all-purpose flour
- 2 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 60 ml white wine, approx ¼ cup
Instructions
- Place the veal cutlets on a cutting board, then cover them with clingfilm. Use a meat mallet to gently pound them until they reach a thickness of approximately 6mm /¼-inch.
- Place a slice of prosciutto over each veal cutlet, making sure it fully covers the surface of the meat, and top with a sage leaf. Use a toothpick to pierce through the layers to hold them together.
- Heat 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.
- Arrange the flour on a plate and coat the base of the saltimbocca cutlets evenly with flour.
- Cook the veal altimbocca sage-side up, until the base looks cooked through. Pour in the white wine, allow it to evaporate, then cover the pan with a lid and continue to cook for 1 more minute. This will ensure the veal cooks thoroughly. Once cooked through, transfer the saltimbocca onto a serving plate.
- Add the remaining butter to the pan and whisk together until the butter has dissolved and the sauce has reached a creamy, glossy consistency. Season to taste, remove the pan from the heat, pour the sauce over the veal saltimbocca and serve.
Video
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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