Italian
Saltimbocca alla Romana
Tender veal scaloppine are topped with prosciutto and fresh sage, then quickly cooked in butter and white wine. The pan sauce is simple and fragrant, just enough to gloss each slice.
Watch it madeMarco Rufini · 2:27
Ingredients
- Veal scaloppine, very thin4 pieces, about 280g total
- Prosciutto crudo4 thin slices, about 60g
- Fresh sage leaves8 leaves
- Italian 00 flour or all-purpose flour2 tbsp, for dusting
- Unsalted butter40g
- Extra-virgin olive oil1 tbsp
- Dry white wine80ml
- Fine sea saltto taste
- Freshly ground black pepperto taste
Method
- Place the veal slices between sheets of parchment and gently pound them to an even 3 to 4mm thickness.
- Lay one slice of prosciutto on each veal slice, trim if needed, and place 1 to 2 sage leaves on top.
- Secure the prosciutto and sage to the veal with a wooden toothpick, weaving it through without tearing the meat.
- Lightly dust only the exposed veal side with flour and shake off any excess.
- Heat the olive oil and 25g of the butter in a wide skillet over medium-high heat until the butter foams.
- Place the scaloppine in the pan prosciutto-side down and cook for about 1 minute, just until the prosciutto tightens and the sage becomes fragrant.
- Turn the scaloppine and cook the floured veal side for 1 to 2 minutes, seasoning very lightly with salt and a little black pepper.
- Transfer the veal to warm plates and remove the toothpicks if desired.
- Pour the white wine into the hot pan, scraping up the browned bits, and simmer for 1 to 2 minutes until slightly reduced.
- Remove the pan from the heat and swirl in the remaining 15g butter to make a glossy sauce.
- Spoon the sauce over the saltimbocca and serve immediately while hot.
Common questions
Can I substitute pork or chicken for the veal in Saltimbocca alla Romana?
Yes. Thin chicken cutlets work best as a budget substitute; pork tenderloin can also work if sliced very thin. Cook until just done, since both can dry out faster than veal. Keep the prosciutto, sage, and quick pan sauce the same.
How long does saltimbocca take to cook?
From pan to plate, it usually takes about 3 to 5 minutes per batch. The prosciutto side needs about 1 minute, then the veal side 1 to 2 minutes more. The meat should stay tender and barely cooked through.
What are the most common mistakes when making saltimbocca?
The biggest mistakes are using meat that’s too thick, overcrowding the pan, and overcooking. Also avoid salting heavily, since prosciutto is already salty. Don’t skip pounding the veal thin, or it can turn tough before the sauce is ready.
Can I store leftover saltimbocca, and how should I reheat it?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of the pan sauce or water. Avoid microwaving too long, which can make the veal rubbery.
What should I serve with saltimbocca alla Romana?
Serve it with simple sides that soak up the sauce: mashed potatoes, polenta, risotto, or sautéed greens like spinach. A crisp green salad also works. Choose a dry white wine such as Frascati, Pinot Grigio, or Verdicchio.