Roman-Style Veal Cutlets – Saltimbocca alla Romana

Name: Roman-Style Veal Cutlets – Saltimbocca alla Romana
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: Veal rump (Noce di vitello): 560 g (1.2 lbs), cut into 8 slices; Prosciutto crudo: 80 g (2.8 oz), 8 slices; Fresh sage: 8 leaves; All-purpose flour (Farina 00): 100 g (3/4 cup); Dry white wine: 60 g (1/4 cup); Black pepper: to taste; Fine salt: to taste; Butter (for cooking): 100 g (3.5 oz / 7 tablespoons); Extra virgin olive oil (for cooking): 50 g (1.7 oz / 3.5 tablespoons)

Bring the taste of Rome to your table with authentic Saltimbocca alla Romana! This quick and easy recipe features tender veal cutlets topped with savory prosciutto and fresh sage, seared in a rich butter sauce. Ready in just 20 minutes for a perfect dinner!

Info:

Difficulty: Easy
Total time: 20 minutes
Servings: 4 people

Ingredients:

Veal rump (Noce di vitello): 560 g (1.2 lbs), cut into 8 slices
Prosciutto crudo: 80 g (2.8 oz), 8 slices
Fresh sage: 8 leaves
All-purpose flour (Farina 00): 100 g (3/4 cup)
Dry white wine: 60 g (1/4 cup)
Black pepper: to taste
Fine salt: to taste
Butter (for cooking): 100 g (3.5 oz / 7 tablespoons)
Extra virgin olive oil (for cooking): 50 g (1.7 oz / 3.5 tablespoons)

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Step-by-Step Instructions

Lightly pound the veal cutlets with a meat mallet until they are about 0.5 cm (1/4 inch) thick to ensure they stay perfectly tender.
Place a fresh sage leaf and a slice of prosciutto crudo on top of each veal cutlet, then secure them in place by weaving a toothpick through the layers.
In a large skillet, melt the butter along with the extra virgin olive oil over medium heat.
Lightly dredge the cutlets in the flour, coating only the bottom side (the meat side, not the prosciutto side), and gently shake off any excess flour.
Place the cutlets in the hot skillet with the prosciutto side facing up and sear over medium-high heat for about 3 minutes without moving them.
Carefully flip them over and finish cooking the prosciutto side for about 1 minute.
Pour in the white wine to deglaze the skillet and let the alcohol evaporate completely.
Turn off the heat, transfer the saltimbocca to a serving platter, and spoon the rich pan juices generously over the top.
Finish with a fresh grind of black pepper and serve immediately.

... and now, let's enjoy!

Tips:

The absolute secret to perfect saltimbocca is timing: do not overcook the meat, or it will become tough and lose its juiciness. Additionally, using fresh, fragrant sage leaves and a high-quality, sweet prosciutto crudo is essential to balance the naturally rich flavors of the dish without overpowering it with salt.

Additional Info:

Saltimbocca alla romana is one of the most iconic and beloved main courses of Roman gastronomy. Its lively name literally translates to “jump into the mouth,” a playful nod to how incredibly delicious, light, and easy they are to devour.

Substitutions & Variations

While the classic, non-negotiable recipe calls for veal, prosciutto crudo, and fresh sage, everyday home-cooking variations sometimes substitute the veal with chicken or turkey cutlets. Some modern twists also experiment with different cooking fats or use aromatic fortified wines to deglaze the pan.

Serving Suggestions

Saltimbocca alla romana must be served piping hot, straight from the pan, while beautifully napped in its own silky butter and wine reduction. They make a spectacular main course (secondo piatto), pairing beautifully with simple sides like sautéed greens, chicory, or roasted potatoes.