Saltimbocca alla Romana is a classic Italian dish that translates to “jumps in the mouth,” referring to its explosive combination of flavors. This elegant yet simple recipe features tender veal scallopini topped with delicate slices of prosciutto and fresh sage leaves. The meat is quickly pan-seared in butter until golden, then deglazed with dry white wine to create a rich, savory sauce that captures the fond from the pan. The result is a dish that balances the saltiness of the cured ham with the earthy notes of sage and the brightness of the wine. It cooks in minutes, making it perfect for a quick weeknight dinner or a sophisticated appetizer for a dinner party. Serve immediately for the best texture and flavor.
Saltimbocca #1
Description
Saltimbocca alla Romana is a classic Italian dish that translates to "jumps in the mouth," referring to its explosive combination of flavors. This elegant yet simple recipe features tender veal scallopini topped with delicate slices of prosciutto and fresh sage leaves. The meat is quickly pan-seared in butter until golden, then deglazed with dry white wine to create a rich, savory sauce that captures the fond from the pan. The result is a dish that balances the saltiness of the cured ham with the earthy notes of sage and the brightness of the wine. It cooks in minutes, making it perfect for a quick weeknight dinner or a sophisticated appetizer for a dinner party. Serve immediately for the best texture and flavor.Ingredients
Directions
-
Trim the veal scallopine into approximately 5-inch squares if they are not already uniform.
-
Sprinkle the veal slices lightly with dried sage, salt, and freshly ground pepper.
-
Place a slice of prosciutto on top of each veal slice, trimming the ham to match the size of the meat.
-
Secure the prosciutto to the veal using toothpicks, placing one or two picks through the center of each slice.
-
Heat the butter in a large frying pan over medium-high heat until foaming.
-
Arrange the veal slices in a single layer in the pan, prosciutto-side up.
-
Cook for 2 to 3 minutes without moving the meat to allow a golden crust to form.
-
Carefully flip the slices using a pancake turner and cook for another 2 to 3 minutes until golden brown on the second side.
-
Transfer the cooked saltimbocca to a heated serving platter, keeping the prosciutto side up, and remove the toothpicks.
-
Keep the meat warm in a low oven or under a foil tent while preparing the sauce.
-
Pour the dry white wine into the hot pan, scraping up any browned bits from the bottom with a wooden spoon.
-
Bring the wine to a rapid boil, allowing it to reduce slightly and concentrate the flavors.
-
Pour the hot wine sauce evenly over the veal slices and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 388.2kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 5.0g25%
- Cholesterol 183.9mg62%
- Sodium 156.6mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 61.3g123%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh sage leaves if available for a more vibrant flavor; if using fresh, place one leaf on top of the prosciutto before securing with a toothpick.
If you cannot find veal scallopine, thin-cut pork loin or chicken breast can be substituted, though the texture will be slightly different.
Save the trimmed prosciutto scraps and use them in sauces, soups, or risottos for added flavor.
Ensure the pan is hot enough before adding the meat to ensure a good sear rather than steaming the veal.
Serve immediately with sides such as roasted potatoes, polenta, or a simple green salad.
