Saltimbocca alla Romana

(Last Updated On: June 15, 2019)

This recipe comes courtesy of our friends at Eating Italy. We made it during our a cooking class while we in Rome – Cooking With Nonna (Grandmother). The name of the dish translates loosely to “Jump In Your Mouth” celebrating the full flavors of this dish.

A few additional Italian inspired recipes you might enjoy!

Yield: 8 servings

Saltimbocca alla Romana

Saltimbocca alla Romana

Authentic Italian Saltimbocca alla Romana - Veal in sage butter with prosciutto ham.

Ingredients

  • 8 veal cutlets
  • 8 slices prosciutto
  • 8 sage leaves
  • flour spread on a plate for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons 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.
  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.
Cooking with Nonna
Eating Italy’s Cooking with Nonna Class – Nonna turning the Saltimbocca

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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.

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7 thoughts on “Saltimbocca alla Romana”

  1. This is where I turn into the commentor that always ticks me off! Sorry, here goes. I understand that changing the recipe take from its originality but can pork be substituted? Veal is not a go-to meat here in the states. It is often impossible to find and when you do find it is extremely expensive! Explain this to Nonna and ask if she has ever used a different meat in the recipe. Looking forward to more new foods. Hopefully, ones that are easy to adapt here. Thanks for the recipe! Sorry I had to ask this question. I envy your wonderful adventure. Good luck and enjoy every second! Best wishes. BK

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