Saltimbocca alla Romana

Saltimbocca — 'it jumps into your mouth' — is Rome's elegant answer to a quick dinner: thin veal scallops layered with prosciutto and sage, pan-fried in butter, and finished with a white wine sauce. It is delicate, savory, and ready in half an hour.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

450

Ingredients

• 8 thin veal scallops (about 500 g)
• 8 slices prosciutto
• 8 fresh sage leaves
• 100 g plain flour
• 50 g unsalted butter
• 1 tablespoon olive oil
• 120 ml dry white wine
• 120 ml chicken stock
• Salt and black pepper, to taste
• Lemon wedges, to serve
• Mashed potatoes or green beans, to serve

Instructions

1. Lay a sage leaf on each veal scallop, top with a slice of prosciutto, and secure with a toothpick.
2. Season lightly and dust the veal side with flour, shaking off the excess.
3. Melt the butter with the olive oil in a wide pan over medium-high heat.
4. Fry the scallops prosciutto-side down for 2 minutes, then flip and cook 1 minute more. Remove to a plate.
5. Pour in the wine and stock, scraping up the browned bits, and simmer for 3 minutes until slightly reduced.
6. Return the veal to the pan, spoon the sauce over, and serve with lemon wedges.

Pro tips

• Do not overcook the veal — thin scallops need barely a minute per side.
• Keep the prosciutto side down first so it crisps and seals the sage in place.
• Remove the toothpicks before serving.

Frequently asked questions