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Saltimbocca alla Romana tálalva
Klasszikus olasz Saltimbocca borjúhússal, parmai sonkával és zsályával

Saltimbocca alla Romana (Veal with Prosciutto and Sage)

Author: Flavelo
Recipes Main Courses
Saltimbocca means "Jump in the mouth"—and this Roman classic is indeed so light and tempting it practically eats itself. The genius lies in the balance of three main ingredients: tender veal, salty aged Prosciutto di Parma, and aromatic sage. All brought together by a silky butter-wine emulsion.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Toothpicks
  • Wide skillet (stainless steel preferred)

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Pound veal very thin (1/8 inch). Lightly pepper one side; go easy on salt due to the ham.

Tip: The prosciutto provides most of the salt needed.
2 ✓

Place a sage leaf and a slice of prosciutto on each cutlet. Weave a toothpick through to secure.

Tip: Stitch it like fabric so it holds during flipping.
3 ✓

Dredge the BOTTOM (meat-only side) in flour; shake off excess.

Tip: Do not flour the ham side. Flour is only for browning the meat and thickening the sauce.
4 ✓

Heat butter and oil. Fry prosciutto-side down first for 1 minute, then flip and cook meat side for 2 minutes.

Tip: Crisp the sage and ham quickly, but don't overcook the delicate veal.
5 ✓

Remove meat. Deglaze pan with wine, scrape up bits, and reduce slightly. Pour over meat.

Tip: The emulsion of wine and butter creates the classic sauce.

Recipe FAQ

Can I substitute veal?
While veal is traditional, thinly pounded chicken breast or pork loin works well. The key is lean, tender meat.

Ingredients

  • 8 slices veal cutlets (scallopini), approx 1.5 lbs total
  • 8 slices Prosciutto di Parma
  • 8 large fresh sage leaves
  • 1/2 cup dry white wine
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 1/4 cup all-purpose flour (for dusting)
  • 1 pinch salt and pepper