Saltimbocca alla Romana (Roman Veal with Prosciutto and Sage)

About This Recipe

Saltimbocca, meaning 'jumps in the mouth', is a quintessentially Roman preparation: thin veal escalopes (or nowadays also chicken or pork) pinned with a sage leaf and a slice of prosciutto crudo, then quickly pan-fried. The prosciutto crisps on the outside while keeping the veal moist beneath; the sage leaf fries and perfumes the whole dish. A splash of white wine is added to deglaze the pan, creating a quick, glossy sauce finished with cold butter. The dish is ready in under 15 minutes and is as impressive as it is simple. Rome's trattorie serve it with nothing more than a wedge of lemon and perhaps some seasonal greens.

Ingredients

Serves 4

• 8 thin slicesveal escalopes (or chicken breast, butterflied)
• 8prosciutto crudo, thin slices
• 8fresh sage leaves, large
• 60 gunsalted butter
• 100 mldry white wine
• to tastesalt and white pepper
• 8cocktail sticks or toothpicks

Instructions

1. 1

   Prepare the escalopes

   Place veal between two sheets of cling film and pound gently to an even 5 mm thickness. Season lightly with salt and white pepper (prosciutto is salty — use salt sparingly).

2. 2

   Assemble

   Lay a sage leaf on the top side of each escalope, then lay a slice of prosciutto over the sage. Secure with a cocktail stick through all three layers.

3. 3

   Cook prosciutto-side down

   Heat 30 g butter in a large frying pan over medium-high heat until foaming. Place escalopes prosciutto-side down in the pan. Cook for 2 minutes until the prosciutto is crispy.

4. 4

   Flip and finish

   Flip each escalope and cook for 1 minute on the veal side. Remove to a warm plate.

5. 5

   Deglaze and make sauce

   Pour off excess fat from the pan. Add white wine and let it bubble, scraping up any browned bits. Reduce by half, then swirl in remaining cold butter to create a glossy sauce.

6. 6

   Serve

   Remove cocktail sticks. Spoon sauce over the saltimbocca and serve immediately.

Variations

• •

  Chicken saltimbocca: use thin chicken breast instead of veal — slightly longer cooking time needed.

• •

  Some versions add a thin slice of fontina cheese under the prosciutto, melting into the veal.

Storage

Best eaten immediately. Not suitable for storing or reheating.

Frequently Asked Questions