Saltimbocca alla Romana (Roman-style veal cutlets)

Name: Saltimbocca alla Romana (Roman-style veal cutlets)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Veal round (8 slices) 1.25 lbs; Prosciutto crudo (8 slices) 3 oz; Sage 8 leaves; Type 00 flour ¾ cup; White wine ¼ cup; Black pepper to taste; Fine salt to taste; Butter 7 tbsp; Extra virgin olive oil 3.7 tbsp

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 4
Cost: Low
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PRESENTATION

Roman saltimbocca is a dish that really shows how simple food can be amazing when made with care. From the Lazio region, saltimbocca alla Romana features thin, tender veal slices topped with salty prosciutto and fresh sage. Cooked quickly in melted butter, the veal stays moist and soaks up all that flavor from the butter and prosciutto. Hard to beat, really. Romans are super proud of this classic Italian dish, and the name says it all—it’s so tasty it "jumps into your mouth." And you’ll find it everywhere in local trattorias. Which is great. It’s got that savory and herby mix that just works. Some swap the veal for swordfish—talk about a seafood twist—but veal saltimbocca is the real Roman deal.

Roman meals often include this dish alongside local favorites like Amatriciana or Carciofi alla Romana, and you know, it’s easy to see why. Quick pan cooking gives you veal that’s juicy inside, with a little crispy edge from the prosciutto. Pretty simple. After cooking, a splash of white wine picks up all the tasty bits, turning them into a creamy sauce you’ll want to mop up with bread—trust me on this. Using just a few ingredients makes saltimbocca alla Romana feel really authentic. Nothing fancy—just straightforward flavors that come together in a special way. This is the kind of traditional Italian veal recipe passed down because it’s easy, quick (only about 20 minutes), and tastes like something from a cozy Roman restaurant. When someone talks about authentic Roman cuisine, this is the kind of food they mean. Unfussy, aromatic, and full of simple charm. Whether you're in a hurry or just want something really really good, saltimbocca is perfect for bringing a taste of Rome to your table.

INGREDIENTS

Veal round 1.25 lbs (560 g) - (8 slices)

Prosciutto crudo 3 oz (80 g) - (8 slices)

Sage 8 leaves

Type 00 flour ¾ cup (100 g)

White wine ¼ cup (60 g)

Black pepper to taste

Fine salt to taste

For cooking: Butter 7 tbsp (100 g); Extra virgin olive oil 3.7 tbsp (50 g)

Preparation

How to prepare Saltimbocca alla Romana (Roman-style veal cutlets)

To prepare saltimbocca alla romana, first lightly pound the veal slices until they are about 3/16-inch thick so they become more tender. Place on each a slice of prosciutto crudo 1 and a leaf of sage 2, then skewer everything with a toothpick to hold them together 3.

Melt the butter in a large nonstick skillet 4, then add the oil as well 5. In the meantime, flour the slices of meat only on the side without the prosciutto 6 and shake off any excess flour.

Place the slices in the pan one by one with the prosciutto side facing up 7 and cook over medium-high heat for 3 minutes, without touching them. Once browned, turn them over 8 and continue cooking for one minute. At this point, deglaze with white wine 9.

Allow the wine to evaporate and turn off the heat 10. Plate the saltimbocca, spooning the cooking juices over them 11, then finish with a grind of pepper 12. Your saltimbocca alla romana are ready to be enjoyed!