Home / Veal Recipes / Veal Saltimbocca alla Romana
Veal Intermediate Italian

Veal Saltimbocca alla Romana

This classic Roman dish literally means 'jumps in the mouth' - and it lives up to its name! Tender veal topped with prosciutto and fresh sage, then finished with white wine creates an elegant dish perfect for special holiday celebrations.

⏱️
15 min Prep Time
🔥
15 min Cook Time
🍽️
4 servings Serves
⭐
4.8/5 127 reviews
Veal Saltimbocca alla Romana

Ingredients

Instructions

  1. Prep Veal: Season cutlets lightly with pepper (no salt - prosciutto is salty). Place prosciutto slice and sage leaf on each cutlet, secure with toothpick.
  2. Heat Pan: Heat oil and butter in large skillet over medium-high heat.
  3. Cook: Place veal prosciutto-side down first, cook 2 minutes until prosciutto is crispy. Flip carefully, cook 1-2 minutes more.
  4. Make Sauce: Remove veal, keep warm. Add wine to pan, scraping up browned bits. Simmer until reduced by half.
  5. Serve: Remove toothpicks, spoon pan sauce over veal.

Pro Tips from the Kitchen

  • 💡 Use very thin veal cutlets for best results
  • 💡 Don't oversalt - the prosciutto provides plenty of salt
  • 💡 Cook prosciutto-side down first for crispy texture
  • 💡 Fresh sage is essential - dried won't give the same flavor

Nutrition Information

395 Calories
44g Protein
20g Fat
2g Carbs

Per serving (4 servings total)

About the Cut

Veal scallopini should be pounded paper-thin for quick cooking. The delicate flavor pairs perfectly with the salty prosciutto and aromatic sage.

Recipe Variations

  • Chicken Saltimbocca: Substitute chicken cutlets for budget option
  • Pork Version: Use thin pork cutlets instead of veal
  • Herb Addition: Try fresh thyme or rosemary with the sage

Serving Suggestions

Serve with risotto, polenta, or roasted potatoes. Pair with Frascati or Pinot Grigio wine. Perfect with sautéed spinach and roasted tomatoes.

Made This Recipe? Share Your Experience!