Saltimbocca alla Romana (Veal with Prosciutto and Sage)

Veal slices with prosciutto and sage, cooked in white wine.

Ingredients (Serves 4)

• 8 veal cutlets (scaloppine), thinly sliced

• 8 slices prosciutto crudo

• 8 fresh sage leaves

• 50 g unsalted butter

• 2 tbsp olive oil

• 100 ml dry white wine

• Salt and black pepper, to taste

• Toothpicks (optional, for securing)

  
  

Preparation

1. Prepare the veal:

   • Place a slice of prosciutto on each veal cutlet.

   • Top with a sage leaf and secure with a toothpick if needed.

2. Season:

   • Lightly season the veal on the uncovered side only (prosciutto adds salt).

3. Cook:

   • Heat butter and olive oil in a large pan over medium-high heat.

   • Place cutlets prosciutto-side down and cook for 2–3 minutes until lightly crisp.

4. Turn and deglaze:

   • Turn cutlets, cook briefly on the other side.

   • Pour in white wine and let it reduce slightly, forming a light sauce.

5. Finish:

   • Remove from heat once veal is tender and sauce is glossy.

Serving Suggestions

• Serve immediately with sautéed spinach, roasted potatoes, or Roman-style chicory.

• Best enjoyed fresh as a quick, elegant Italian main dish.

Cooking Tips

• Do not overcook the veal—it should remain tender.

• Use high-quality prosciutto for authentic flavor.

• Traditional Roman recipes do not use flour.5 minutes before serving.