Saltimbocca alla Romana is one of Rome’s most beloved dishes. Translated, the name literally means “jump in your mouth”! Some say it’s because the flavors hit your taste buds so quickly, others say it’s because it’s so easy to eat that you can’t help but dive right in. Either way, the name fits perfectly and this dish lives up to it.
Tender slices of veal are topped with salty prosciutto and fragrant sage, then gently bathed in butter and white wine until they become silky and full of flavor. The result is a creamy, delicate, melt-in-your-mouth masterpiece that takes very little time to prepare.
It is the perfect example of Italian simplicity with just a few ingredients cooked with love that come together to create something magnificent.
Watch: The EASIEST Saltimbocca Recipe: Italian Classic (Ready in 10 Minutes!)
This Saltimbocca Literally Melts in Your Mouth
Vincenzo’s Plate Tips to Make
Veal Saltimbocca Recipe
Choose the Right Cut
Veal fillet is the traditional choice for Saltimbocca, but in some countries, it might be called veal scallopine or schnitzel cutlets. You can also use other protein such as chicken breast, pork, or beef if that’s what you have, but veal gives the most delicate flavor and texture. Choose thin slices that cook quickly for the best result.
Be Gentle With the Mallet
Don’t hammer your veal like you’re starting a rock band! Give it a few soft taps instead with a goal to make it tender, not to tear it apart.
Better With Butter
The recipe calls for 50 grams of butter, but if you want an even silkier sauce, go ahead and add a little extra. A touch more butter will create an even more luscious result.
Wine for the Sauce (and for You)
Always keep at least one full glass of white wine nearby. You might not need it all for the Veal Saltimbocca Recipe, but if the sauce gets too thick, a splash of wine will fix it in seconds. The rest is yours to sip while cooking. The wine helps tenderize the meat and adds beautiful depth of flavor. Don’t worry, the alcohol cooks off as the sauce simmers, leaving behind only that lovely aroma and taste. If you prefer, you can use non-alcoholic wine instead but it may not have quite the same taste.
Getting the sauce right
If your sauce turns out thicker than you’d like, just loosen it with a little more wine. Give it a gentle swirl in the pan until it reaches that silky, spoon-coating perfection. Take your time and use a medium-low heat to get this right.
How to Serve Saltimbocca
Before serving, remove the toothpicks so your guests can dive straight in. Arrange the veal slices neatly on a warm plate and spoon that rich, velvety sauce right over the top. Coat each piece so that it stays moist, tender and juicy. Add extra if there is any leftover so no sauce goes to waste.
Serve it quickly while the sauce is still glossy and smooth, as it will thicken the longer it sits. For a slightly more citrus taste, you can also squeeze a little fresh lemon juice over the top.
Veal Saltimbocca Recipe
Print Recipe
Equipment
- Meat mallet
- 2 sheets of baking paper
- Toothpicks
- Plate
- Large pan
- wooden spoon
- Tongs
Ingredients
- 4 veal fillets
- 4 –8 slices Prosciutto San Daniele
- A fresh bunch of sage
- 1 /4 standard glass of white wine
- A bowl of all-purpose flour, for dusting
- 50 g / 1.7oz butter
- Extra virgin olive oil, EVOO
- Salt and pepper
Instructions
- Place two pieces of veal between sheets of baking paper and gently pound them with a meat mallet until they are an even thickness. This helps them cook quickly and stay tender.
- Lay a slice of prosciutto over each piece of veal and place a fresh sage leaf right in the center. Secure everything with a toothpick so the layers hold together nicely. Repeat the process with the remaining veal slices and set aside.
- Next, lightly coat each piece in flour, making sure both sides are covered. Shake off any excess and place them on a plate, ready for the pan.
- In a large frying pan, warm three to four tablespoons of extra virgin olive oil over medium heat. Add the butter and let it melt, then drop in the remaining sage leaves to infuse the EVOO with flavor.
- Place the veal in the pan with the sage leaf side facing down first. Cook for about two minutes, then flip carefully and cook for another two minutes on the other side until the prosciutto becomes slightly crisp and the veal is golden.
- Pour in a splash of white wine, letting it touch the oil rather than the meat. Give the pan a quick swirl so the wine mixes with the butter and oil. Add another splash if and keep swirling until the sauce reduces and turns slightly creamy.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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If You Loved This Saltimbocca, You’ll Also Love:
- CHICKEN MARSALA RECIPE – Tender, golden chicken cooked with buttery mushrooms in a rich Marsala wine sauce made the authentic Italian way. Velvety, flavorful, and ready in just 10 minutes.
- CHICKEN SCHNITZEL RECIPE – Crispy, and perfectly juicy, this homemade chicken schnitzel is pure comfort on a plate. Tender meat coated in fresh breadcrumbs and fried to perfection.
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