Saltimbocca alla Romana Recipe

Saltimbocca alla Romana quite literally jumps in the mouth, as its name promises. Thin veal escalopes are layered with salty prosciutto and fragrant sage, then quickly pan-fried and finished with a buttery wine sauce. It cooks in minutes and tastes like Rome itself.

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Servings

4 servings

Calories

480

Ingredients

• 8 thin veal escalopes, about 60 g each
• 8 slices prosciutto
• 8 fresh sage leaves
• 2 tablespoons plain flour
• 40 g butter
• 1 tablespoon olive oil
• 100 ml dry white wine
• Salt and black pepper, to taste
• Toothpicks or kitchen string
• Lemon wedges, to serve
• Mashed potatoes or salad, to serve

Instructions

1. Lay each escalope flat, season lightly and place a sage leaf on top, followed by a slice of prosciutto.
2. Pin the layers together with a toothpick, then dust very lightly with flour, shaking off the excess.
3. Heat the butter and olive oil in a large skillet over medium-high heat until foaming.
4. Fry the escalopes prosciutto-side down first for 2 minutes until crisp, then flip and cook 1 to 2 minutes more.
5. Lift the escalopes onto a warm plate and remove the toothpicks.
6. Pour the wine into the pan, scrape up the browned bits and simmer for 2 minutes until slightly reduced.
7. Spoon the pan sauce over the veal and serve at once with lemon wedges.

Pro tips

• Pound the veal evenly so it cooks in the same short time on both sides.
• Do not overcook veal escalopes or they turn tough; two minutes a side is plenty.
• Chicken or turkey escalopes work well as an everyday substitute for veal.
• Keep the pan hot but not smoking, so the prosciutto crisps without burning.

Frequently asked questions