Mains · Lazio
Saltimbocca alla Romana Recipe
This saltimbocca alla romana recipe pairs thin veal with prosciutto and sage, then finishes in a quick white-wine butter sauce for a fast, polished main.
By Lucia Moretti (pen name) · · Editorial policy
Saltimbocca alla Romana is a quick Roman veal dish topped with prosciutto and sage, then finished with a glossy white-wine butter sauce. In Lazio, it is associated with Rome, where thin cutlets suit the quick cooking of a busy trattoria kitchen. The name saltimbocca means “jumps in the mouth,” which is ambitious for a dish cooked in under half an hour, but not entirely unfair.
I pound the veal evenly thin so it cooks before the prosciutto dries out. A toothpick holds the sage and prosciutto in place; frying that side first renders a little fat and gives the ham crisp edges. I flour only the veal side, and I keep salt out of the seasoning because prosciutto already brings plenty. A short reduction of wine and stock, finished with cold butter, makes a pan sauce without masking the sage.
For a Roman menu, make Easy Cacio e Pepe Recipe or Authentic Spaghetti Carbonara Recipe next. This version works because thin veal, a hot pan, and a brief butter finish keep the meat tender while building a sauce from the browned bits.
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The recipe
Saltimbocca alla Romana
Ingredients
for 4 servingsEquipment
- Meat mallet
- Parchment paper or plastic wrap
- Toothpicks
- Large skillet
- Instant-read thermometer
Method
Set the veal between sheets of parchment or plastic wrap and pound any thick spots until each cutlet is about 1/8 inch (3 mm) thick. Pat dry and season the veal side with black pepper; do not add salt.
Lay 2 sage leaves on each cutlet, then cover each with a slice of prosciutto. Press the prosciutto down and secure it with a toothpick through the center.
Spread the flour on a plate. Press only the veal side of each cutlet into the flour, then shake off the excess so the coating is thin.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter foams, add the cutlets prosciutto-side down without crowding. Cook until the prosciutto has crisp edges, about 1 minute.
Turn the cutlets veal-side down and cook until browned and the thickest part reaches 145°F (63°C), usually 1 to 3 minutes depending on thickness. Check by inserting an instant-read thermometer horizontally from the edge. Transfer to a warm plate and rest for at least 3 minutes.
Pour the wine and stock into the skillet. Scrape up the browned bits and simmer until the liquid is reduced by about half, 2 to 3 minutes.
Take the skillet off the heat and whisk in the remaining 3 tablespoons of cold butter, one piece at a time, until the sauce looks glossy. Remove the toothpicks, spoon the sauce over the cutlets, and serve at once.
Food safety
Keep prosciutto refrigerated until you are ready to assemble the cutlets, and cook it as directed in this recipe. Refrigerate leftovers within 2 hours.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The veal turns tough or dry. | Why The cutlets are unevenly thick or cook too long. | Fix Pound the thick spots evenly thin and use a thermometer; take the cutlets off the heat at 145°F (63°C) and rest for 3 minutes. |
| The prosciutto slides off. | Why It was not pressed down or secured before cooking. | Fix Press it firmly onto the sage and fasten each cutlet with a toothpick. |
| The cutlets brown unevenly. | Why The pan is crowded or the cutlets are wet. | Fix Pat the veal dry and cook in batches if the cutlets do not fit with space between them. |
| The sauce looks greasy or separated. | Why The butter was added while the skillet was too hot, or it was not whisked in gradually. | Fix Take the pan off the heat and whisk in cold butter a little at a time. |
| The finished dish tastes too salty. | Why The prosciutto already contributes plenty of salt. | Fix Do not salt the veal or sauce; use low-sodium stock. |
Questions
Can I make saltimbocca alla Romana ahead of time?
It is best cooked just before serving. You can pound the veal and assemble the cutlets a few hours ahead; cover and refrigerate them, then flour and cook right before dinner.
What can I use instead of veal?
Thin chicken cutlets can work, but the cooking time and texture will differ. Cook chicken to 165°F (74°C) in the thickest part.
What should I serve with saltimbocca alla Romana?
Serve it with a simple vegetable, roasted potatoes, or polenta to catch the pan sauce. Keep the sides plain so the sage and prosciutto stay in focus.
Can I make saltimbocca without wine?
Yes. Replace the wine with an equal amount of chicken stock and add a small squeeze of lemon at the end for brightness.
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