Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Saltimbocca alla Romana — meaning 'jump in the mouth' — is one of Rome's most beloved classics: thin veal escalopes topped with prosciutto crudo and fresh sage, quickly pan-fried in butter and finished with a splash of dry white wine. The combination of tender veal, salty prosciutto, and the earthy, herby sage is inspired, and the whole dish comes together in just a few minutes from start to finish. The name is a promise the dish keeps every time: these morsels are so irresistible they seem to leap straight from the pan into your mouth.
Prep
15 min
Cook
15 min
Total
30 min
Servings
4 srv
Difficulty
Medium
Calories
385 kcal
For 4 serving(s)
Per serving
Place the veal escalopes between sheets of plastic wrap and pound with a meat mallet until very thin, about 5 mm.
Season lightly with pepper only — the prosciutto provides enough salt. Dust lightly with flour on the veal side.
Lay a fresh sage leaf on each escalope and top with a slice of prosciutto. Secure with a toothpick.
Heat the butter in a large frying pan over medium-high heat until foaming.
Cook the saltimbocca prosciutto-side down first for 2 minutes, then flip and cook 1 minute more on the veal side.
Remove from the pan and keep warm. Deglaze with white wine, scraping up the browned bits, and reduce by half.
Pour the pan sauce over the saltimbocca. Serve immediately with a squeeze of lemon.
Sign in to rate this recipe.