Saltimbocca Alla Romana

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Servings: 6 Difficulty: Intermediate
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Tender veal scaloppine wrapped in prosciutto and sage, finished with a quick white wine pan sauce
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Saltimbocca alla Romana is a classic Italian dish that translates to “jump into the mouth,” a name that perfectly describes its irresistible flavor. This elegant yet simple recipe features thin slices of veal topped with salty prosciutto and aromatic fresh sage. The meat is quickly pan-fried in butter until golden, locking in the juices while the prosciutto crisps slightly. A brief splash of dry white wine deglazes the pan, creating a rich, savory sauce that ties the savory and herbal notes together. It&# 226;€™s a perfect weeknight dinner that feels luxurious without requiring hours of work. Serve immediately over polenta, pasta, or mashed potatoes for a truly satisfying meal that balances tender meat with bold, salty, and herby flavors.

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Saltimbocca Alla Romana

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 388.2

Description

Saltimbocca alla Romana is a classic Italian dish that translates to "jump into the mouth," a name that perfectly describes its irresistible flavor. This elegant yet simple recipe features thin slices of veal topped with salty prosciutto and aromatic fresh sage. The meat is quickly pan-fried in butter until golden, locking in the juices while the prosciutto crisps slightly. A brief splash of dry white wine deglazes the pan, creating a rich, savory sauce that ties the savory and herbal notes together. It&# 226;€™s a perfect weeknight dinner that feels luxurious without requiring hours of work. Serve immediately over polenta, pasta, or mashed potatoes for a truly satisfying meal that balances tender meat with bold, salty, and herby flavors.

Ingredients

Directions

  1. Pat the veal scaloppine dry and sprinkle lightly with salt and black pepper.
  2. Sprinkle the sage over one side of each veal slice.
  3. Place a slice of prosciutto over the sage on each piece of veal, trimming to fit if necessary.
  4. Secure the prosciutto to the veal with toothpicks.
  5. Heat the butter in a large skillet over medium-high heat until melted and foaming.
  6. Add the veal slices in a single layer (work in batches if necessary) and cook for 2 to 3 minutes until golden brown on the prosciutto side.
  7. Flip the slices and cook for another 2 to 3 minutes until the veal is cooked through and golden on the other side.
  8. Transfer the cooked saltimbocca to a warm platter, prosciutto side up, and cover loosely to keep warm.
  9. Pour the white wine into the hot skillet, scraping up any browned bits from the bottom.
  10. Bring the wine to a boil and simmer for 1 to 2 minutes until slightly reduced.
  11. Pour the pan sauce over the plated saltimbocca and remove the toothpicks before serving.

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.

Keywords: italian, veal, prosciutto, sage, saltimbocca, roman, pan-fried, wine sauce, quick dinner, easy, classic, dinner party, herb, butter
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