Saltimbocca alla Romana (Roman-Style Veal with Prosciutto and Sage)

Saltimbocca alla Romana, or Roman-Style Veal with Prosciutto and Sage, is a classic dish from the Lazio region of Italy. This elegant and flavorful dish is a perfect example of the simple yet delicious cuisine of Rome.

Saltimbocca alla Romana (Roman-Style Veal with Prosciutto and Sage)

Ingredients

  • 4 veal cutlets
  • 8 slices of prosciutto
  • 16 fresh sage leaves
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 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 flour with salt and pepper, then dredge the veal cutlets in the seasoned flour, shaking off any excess.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side, until golden brown.
  4. Remove the veal cutlets from the skillet and set aside. Pour the white wine into the skillet and deglaze, scraping up any browned bits from the bottom of the pan.
  5. Return the veal cutlets to the skillet and simmer for an additional 2-3 minutes, until the sauce has reduced slightly.
  6. Remove the toothpicks and serve the veal hot, drizzled with the pan sauce.

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

Tools

Toothpicks

Serving suggestions

Serve the Saltimbocca alla Romana with a side of sautéed spinach and a glass of crisp white wine.

Tips & tricks

Be careful not to overcook the veal cutlets, as they can become tough and dry. The key is to cook them quickly over high heat.

Cost

$20