International Cuisine > Italian Cuisine > Meat & Seafood Dishes (Italian) > Saltimbocca Recipe

Classic Saltimbocca alla Romana

Experience the authentic flavors of Rome with this classic Saltimbocca recipe. Thin slices of veal are topped with prosciutto and fresh sage, then pan-fried to perfection in a delicate butter sauce. This dish is quick, easy, and bursting with savory goodness, making it perfect for a weeknight dinner or a special occasion. Enjoy a taste of Italy in every bite!

Preparation time: 15 minutes
Cooking time: 10 minutes
Servings: 4

Prep Time
15 minutes
Cook Time
10 minutes
Servings
4
Ingredients
  • 8 Veal cutlets (scaloppine)
  • 8 slices Prosciutto
  • 8 Fresh sage leaves
  • 2 tablespoons All-purpose flour
  • 2 tablespoons Olive oil
  • 2 tablespoons Butter
  • 1/4 cup Dry white wine
  • to taste Salt
  • to taste Black pepper

Prepare the Veal

Place each veal cutlet between two sheets of plastic wrap or parchment paper. Gently pound the cutlets with a meat mallet or rolling pin until they are about 1/4 inch thick. This will tenderize the meat and help it cook evenly. Season lightly with salt and pepper.

Assemble the Saltimbocca

Place a sage leaf on top of each veal cutlet. Then, top the sage leaf with a slice of prosciutto. Secure the prosciutto and sage to the veal by using toothpicks. This will prevent them from falling off during cooking. Lightly dredge the veal in flour, shaking off any excess.

Cook the Saltimbocca

Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully place the veal cutlets in the skillet, prosciutto-side down. Cook for about 2-3 minutes per side, or until the veal is cooked through and the prosciutto is crispy. Be careful not to overcrowd the pan; cook in batches if necessary. Remove the veal from the skillet and set aside on a plate.

Make the Sauce

Pour the white wine into the skillet, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly for about 1-2 minutes. Remove the sauce from the heat and stir in any pan juices from the plate where the veal is resting.

Serve

Remove the toothpicks from the saltimbocca. Serve the saltimbocca immediately, spooning the sauce over the top. Garnish with extra fresh sage leaves, if desired. Saltimbocca is traditionally served with a side of roasted vegetables or a simple green salad.

Nutrition Facts (Estimated per serving)

Note: These values are estimates and may vary based on specific ingredients and preparation methods.

Calories: Approximately 350-400 kcal
Protein: 30-35g
Fat: 20-25g
Carbohydrates: 5-10g

Important Considerations for Nutrition

This recipe is relatively high in protein and fat, primarily due to the veal and prosciutto. It's also low in carbohydrates. Adjust portion sizes and side dishes to fit your individual dietary needs. Consider using lower-sodium prosciutto to reduce sodium intake. If you are concerned about saturated fat, you can trim the fat from the veal before cooking. Pair with a large green salad or steamed vegetables to increase fiber intake.

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FAQ

  • Can I use chicken instead of veal?

    Yes, you can substitute chicken breast for veal. Pound the chicken breast to a similar thickness as the veal and follow the recipe as directed. Cooking time may need to be adjusted slightly to ensure the chicken is fully cooked.
  • What kind of white wine is best for this recipe?

    A dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino works well. Avoid sweet wines, as they will alter the flavor of the sauce.
  • Can I make this ahead of time?

    Saltimbocca is best served immediately after cooking. If you need to prepare it ahead of time, you can assemble the cutlets with the prosciutto and sage, but wait to cook them until just before serving. The cooked saltimbocca can be reheated, but the prosciutto may become less crispy.