Roman Veal Saltimbocca (Saltimbocca alla Romana)
Thin veal cutlets topped with prosciutto and sage, pan-fried until the prosciutto turns lightly crisp, then finished in a quick white wine and butter sauce. A classic Roman trattoria dish ready in minutes.
Servings
Ingredients
Nutrition
Per serving
Steps
Pound the veal
Place each cutlet between two sheets of plastic wrap and pound gently with a meat mallet or the bottom of a small pan until about 3 mm thick and even all over. This tenderizes the veal and makes sure it cooks through in under a minute, so it stays juicy instead of drying out.
- 8 veal cutlets
✅ Done when: the cutlets are thin, even, and about the size of your palm
Season and assemble
Season the cutlets very lightly with pepper and just a pinch of salt — the prosciutto is already salty, so go easy. Lay 2 sage leaves on top of each cutlet, then press a slice of prosciutto firmly over the sage so it sticks to the meat; secure with a toothpick through the edge if it won't stay put.
- 16 sage leaves
- 8 slices prosciutto
- to taste black pepper
- to taste salt
✅ Done when: the prosciutto and sage are firmly pressed onto each cutlet
Dust in flour
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Fry prosciutto-side down
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Make the sauce
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Finish and serve
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Pound the veal
Place each cutlet between two sheets of plastic wrap and pound gently with a meat mallet or the bottom of a small pan until about 3 mm thick and even all over. This tenderizes the veal and makes sure it cooks through in under a minute, so it stays juicy instead of drying out.
- 8 veal cutlets
✅ Done when: the cutlets are thin, even, and about the size of your palm
Season and assemble
Season the cutlets very lightly with pepper and just a pinch of salt — the prosciutto is already salty, so go easy. Lay 2 sage leaves on top of each cutlet, then press a slice of prosciutto firmly over the sage so it sticks to the meat; secure with a toothpick through the edge if it won't stay put.
- 16 sage leaves
- 8 slices prosciutto
- to taste black pepper
- to taste salt
✅ Done when: the prosciutto and sage are firmly pressed onto each cutlet
Dust in flour
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Fry prosciutto-side down
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Make the sauce
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Finish and serve
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The Story Behind the Dish
Saltimbocca alla Romana belongs to the trattorie of Rome, where simple cuts of veal were dressed up with the cured ham and herbs of the surrounding countryside. The dish takes its name from how quickly it cooks and how vividly it tastes — it is said to 'jump in the mouth.'
It spread from Roman kitchens across Italy and abroad, but the Roman version stays closest to the original idea: a few thin ingredients, cooked fast, with nothing to get in the way of the flavor.
⭐ Why It's Famous
It turns three humble ingredients — veal, prosciutto, and sage — into something that tastes far more luxurious than the sum of its parts, in well under half an hour.
💡 Fun Fact
Some old Roman trattoria menus list saltimbocca made with chicken breast instead of veal, a cheaper variation that is still common today.
Rome, Lazio
41.90°N, 12.50°E
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