Saltimbocca alla
Romana
Veal with prosciutto & sage
Thin veal cutlets carry a layer of prosciutto and sage, with a buttery white-wine pan sauce spooned over the top.
Thin cutlets with prosciutto & sageVeal, sage,
a little pan sauce.
Saltimbocca alla romana is a quick-cooked veal dish with three distinct flavors: mild meat, salty cured ham and aromatic sage. A thin slice of prosciutto and a sage leaf sit on each cutlet, held in place while the meat cooks in a shallow pan.
On Roman menus it is usually a secondo, served separately from pasta. The cutlets are small and flat, with enough pan sauce to keep each bite moist. Preparations vary in their use of flour and wine; this home version uses a light flour coating to help the sauce cling.
Explore by food: Meat
Let’s make saltimbocca alla romana.
Thin cutlets cook quickly; a short pan sauce finishes them.
Eight small cutlets, two per person.
What you’ll need
- 600 gveal cutlets, divided into 8 thin pieces
- 8 small slicesprosciutto crudo, about 100 g
- 8sage leaves
- 30 gplain flour
- 50 gunsalted butter, divided
- 100 mldry white wine
- 50 mlwater
- ¼ tspblack pepper
- to tastefine salt
Prosciutto already brings salt. If the butter darkens too quickly, lower the heat before adding the next batch.
How to make it
- 01
Prepare the cutlets
Pound the veal between sheets of baking paper to about 4 mm thick. Put one slice of prosciutto and one sage leaf on each piece; secure with a toothpick. Dust the underside lightly with flour and shake off the excess.
- 02
Cook in batches
Melt 30 g butter in a wide skillet over medium heat. Add the cutlets, veal-side down, in two batches. Cook about 2 minutes, turn carefully and cook the prosciutto side for 1 minute, until the veal reaches 63°C/145°F. Transfer to a warm plate and rest at least 3 minutes.
- 03
Make the sauce
Pour wine and water into the pan and scrape up the browned bits. Simmer for 2–3 minutes until slightly reduced. Turn off the heat and swirl in the remaining 20 g butter. Add pepper and taste before adding salt.
- 04
Serve
Remove every toothpick. Spoon the sauce over the rested cutlets and serve at once.
While you’re in Lazio…
SecondiAbbacchio alla Romana
Lamb braises with garlic, rosemary and white wine, then takes on a savory, lightly sharp sauce from anchovies and vinegar.
PrimiAgnolotti del Plin
Small pinched pasta parcels hold a fine filling of braised veal, pork and spinach, dressed simply with butter and sage.
AntipastiAntipasto Misto
Cured meats, cheeses, olives and preserved vegetables make a shared Italian starter, with bread for assembling small bites.