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Saltimbocca alla Romana is an Italian dish with just a few very but preferably the highest quality ingredients.
As we found when traveling throughout Italy and taking several cooking classes along the way, using the best ingredients and allowing them to shine through is the secret to many of the best Italian dishes.
Veal Saltimbocca alla Romana
The main protein in this version of Saltimbocca is veal. There are other versions using chicken or pork, which are easy substitutions.
The other protein is prosciutto ham. The prosciutto cooks down slightly and the flavor intensifies, seasoning the veal.
The other important ingredients are some dry white wine, fresh sage, and lemon. It’s all very simple and coming together perfectly. The name of the dish translates loosely from Italian to “Jump In Your Mouth” celebrating the full flavors of this dish.
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What to Serve with Saltimbocca alla Romana?
Saltimbocca is a versatile main dish that can be served with many accompaniments.
Vegetables: Steamed or roasted vegetables such as asparagus, green beans, or sautéed spinach can provide a fresh and nutritious accompaniment to the rich flavors of the saltimbocca.
Potatoes: Roasted or mashed potatoes, or even creamy polenta, can add a satisfying and hearty element to the meal, balancing the flavors and textures of the dish. We love it over Potato and Leek (or Cauliflower) Mash, another straightforward dish that will soak up the lemony sauce and complement the meaty flavor of the veal.
Salad: A light salad, such as a fresh arugula salad with a simple vinaigrette, can provide a refreshing contrast to the richness of the veal and prosciutto.
Pasta: Simple pasta dishes like spaghetti aglio e olio or fettuccine tossed in olive oil and herbs can serve as a satisfying base, allowing the saltimbocca to be the star of the meal.
Bread: Crusty Italian bread or breadsticks can be served on the side to soak up any remaining sauce or to complement the flavors of the dish.
Here are a few additional Italian-inspired recipes you might enjoy!
- 8 veal cutlets
- 8 slices prosciutto
- 8 sage leaves
- 1/2 cup (68 g) flour
- 2 tablespoons olive oil
- 2 tablespoons (40 g) butter
- 1/3 cup (80 ml) dry white wine
- 1/2 cup (120 ml) chicken broth
- salt and pepper to taste
- lemon wedges
- Wrap a piece of prosciutto around each veal cutlet and pound in lightly with a meat pounder – this will ensure that the prosciutto doesn’t come off the veal while cooking.
- In the meantime, heat the olive oil in a large sauté pan over medium-high heat.
- Put a sage leaf in the center of each cutlet.
- Weave a toothpick in and out of the veal to secure the prosciutto and sage.
- Lightly coat both sides of the cutlet in flour, and shake off any extra.
- Place the cutlet prosciutto-side down in the pan and cook, turning once, until lightly browned on both sides (1 - 2 minute).
- Transfer the veal to a plate and tent with aluminum foil to keep it warm. Continue until all of the pieces of veal are cooked. Remove the toothpicks from the veal.
- To make your sauce, drain the oil from the pan. Add the white wine and deglaze (i.e. use a wooden spoon to scrape and loosen bits from the bottom of the pan – this will give your sauce a lot of flavor).
- Let it cook for a minute or two. Next add the chicken broth and butter and swirl the sauce around a bit to mix everything together.
- Season to taste with salt and pepper. Let the sauce bubble a bit until it reduces by half.
- Pour the sauce over the cutlets and serve with lemon wedges on the side.
Amount Per Serving Calories 365Total Fat 19gCarbohydrates 4gProtein 42g