Saltimbocca alla Romana

Prep time: 10 min | Cook time: 10 min | Servings: 2 Serves: 4

Transport your kitchen to an authentic Italian trattoria with this classic Saltimbocca alla Romana. Tender veal cutlets draped in savory prosciutto and fresh sage pan-seared to golden perfection in a glossy white wine butter sauce.

• Ingredients

  Main Component

  • 300g (10.5 oz) Veal cutlets, pounded to 5mm (1/4 inch) thickness

  • 50g (1.8 oz) Prosciutto di Parma slices

  • 8 Fresh sage leaves

  • 30g (1/4 cup) All-purpose flour for dredging

  • 15ml (1 tbsp) Olive oil

  • 15g (1 tbsp) Unsalted butter

  • 2g (1/2 tsp) Salt and black pepper

  Sauce/Dressing

  • 80ml (1/3 cup) Dry white wine

  • 30g (2 tbsp) Cold unsalted butter, cubed

  Garnish

  • Fresh sage sprigs

  • Lemon wedges (optional)

• Instructions

  1. Season 300g (10.5 oz) veal cutlets lightly on both sides with salt and black pepper.

  2. Place prosciutto slices over each cutlet, pressing down gently to cover the top surface.

  3. Secure 1–2 fresh sage leaves onto each cutlet using wooden toothpicks pushed through the center.

  4. Lightly dredge the bottom side of the cutlets in 30g (1/4 cup) flour, shaking off excess.

  5. Heat 15ml (1 tbsp) olive oil and 15g (1 tbsp) butter in a skillet over medium-high heat.

  6. Sear cutlets prosciutto-side down for 1–2 minutes until golden, then flip for 1 minute more.

  7. Transfer cutlets to a warm platter and remove the toothpicks carefully.

  8. Pour 80ml (1/3 cup) dry white wine into the skillet, scraping up browned bits for 1 minute.

  9. Whisk in 30g (2 tbsp) cold butter off the heat until sauce is glossy and smooth.

  10. Spoon the warm white wine butter sauce over the cutlets and serve immediately.