Saltimbocca alla Romania 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 though 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 version using chicken or pork, which are easy substitutions. The other protein is prosciutto ham. The prosciutto cooks down slightly and intensifies, seasoning the veal.

The other important ingredients are some dry white wine, fresh sage and lemon. 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 Romania?

Saltimbocca is a very versatile main dish that can be served with sautéed vegetables or next to a simple risotto, polenta or pasta dish.  We love it over Potato and Leek (or Cauliflower) Mash, another very simple dish that will soak up the lemony sauce and complement the meaty flavor of the veal.

Here are a few additional Italian inspired recipes you might enjoy!

Cheese Ravioli with Creamy Walnut Parmesan Sauce

Pasta with Pancetta, Pecorino and Arugula

Italian Tiramisu

Penne Pasta with Arugula, Toasted Hazelnuts and Parmesan

Tuscan Vegetable Soup – Acquacotta

Tagliatelle with Ragù alla Bolognese – Classic Italian Meat Sauce

Tortiglioni alla Vodka with Sausage

Perfect Italian Meatballs

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Yield: 4 servings

Saltimbocca alla Romana

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Saltimbocca alla Romana - Scaloppini of Veal with Prosciutto ham cooked in a wine and butter sauce with sage and lemon.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 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

Instructions

1. 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.
2. In the meantime, heat the olive oil in a large sauté pan over medium-high heat. 
3. Put a sage leaf in the center of each cutlet.
4. Weave a toothpick in and out of the veal to secure the prosciutto and sage. 
5. Lightly coat both sides of the cutlet in flour, and shake off any extra.
6. Place the cutlet prosciutto-side down in the pan and cook, turning once, until lightly browned on both sides (1 - 2 minute).
7. 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.
8. 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).
9. 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.
10. Season to taste with salt and pepper. Let the sauce bubble a bit until it reduces by half.
11. Pour the sauce over the cutlets and serve with lemon wedges on the side.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 365Total Fat 19gCarbohydrates 4gProtein 42g

Thank you to our friends at EATING ITALY – Cooking with Nonna for sharing this recipe. You can find more recipes and information about Rome including dining recommendations on their blog.