Saltimbocca alla Romana (Roman-Style Veal)

Saltimbocca alla Romana is a classic Roman dish featuring tender veal, savory prosciutto, and aromatic sage. This recipe brings the flavors of Rome to your kitchen, creating a delicious and elegant meal.

Saltimbocca alla Romana (Roman-Style Veal)

Ingredients

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

Instructions

  1. Place a sage leaf on each veal cutlet, then wrap with a slice of prosciutto and secure with a toothpick.
  2. Season the veal with salt and pepper, then lightly dredge in flour, shaking off any excess.
  3. In a large skillet, melt the butter over medium-high heat. Add the veal and cook for 2-3 minutes on each side until golden brown.
  4. Remove the veal from the skillet and set aside. Pour the white wine into the skillet, scraping up any browned bits from the bottom.
  5. Return the veal to the skillet and simmer for 2-3 minutes until the sauce is slightly reduced.
  6. Discard the toothpicks, transfer the veal to a serving platter, and spoon the sauce over the top.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
350 per serving
Protein
30g
Fat
20g
Carbohydrates
10g

Supplies

Large skillet Tongs Toothpicks Serving platter

Tools

Chef's knife Cutting board Measuring cup Measuring spoons

Serving suggestions

Serve the Saltimbocca alla Romana with a side of creamy mashed potatoes or a fresh green salad.

Tips & tricks

For a richer flavor, you can deglaze the skillet with chicken broth before adding the white wine.

Cost

$25