Saltimbocca alla Laziale (Lazian-Style Veal with Prosciutto and Sage)

Saltimbocca alla Laziale, or Lazian-Style Veal with Prosciutto and Sage, is a classic dish from the Lazio region of Italy, particularly in Rome. This dish is known for its simple yet flavorful combination of veal, prosciutto, and sage, creating a delicious and elegant meal.

Saltimbocca alla Laziale (Lazian-Style Veal with Prosciutto and Sage)

Ingredients

  • 4 veal cutlets
  • 8 slices of prosciutto
  • 12 fresh sage leaves
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste
  • 3 tablespoons unsalted butter
  • 1/2 cup dry white wine

Instructions

  1. Place the veal cutlets between two sheets of plastic wrap and gently pound them to about 1/4-inch thickness.
  2. Season the veal with salt and pepper, then place 2 slices of prosciutto and 3 sage leaves on each cutlet, securing them with toothpicks.
  3. Dredge the veal in flour, shaking off any excess.
  4. In a large skillet, melt the butter over medium-high heat. Add the veal and cook until golden brown, about 3 minutes per side.
  5. Transfer the veal to a plate and cover to keep warm.
  6. Pour the wine into the skillet and deglaze, scraping up any browned bits from the bottom. Simmer until the sauce is slightly reduced, about 2 minutes.
  7. Return the veal to the skillet and simmer for an additional 2 minutes, allowing the flavors to meld.
  8. Remove the toothpicks and serve the veal with the pan sauce drizzled on top.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
3g
Protein
28g
Fat
20g

Supplies

Large skillet Tongs Plates

Tools

Toothpicks Meat mallet

Serving suggestions

Serve the Saltimbocca alla Laziale with a side of roasted vegetables or a simple green salad.

Tips & tricks

For a richer flavor, you can use a combination of butter and olive oil for cooking the veal.

Cost

$20