Lazio Main Course
Saltimbocca alla Romana
Make saltimbocca alla Romana with thin veal cutlets, prosciutto, sage, white wine, and a glossy pan sauce.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Level
- Moderate
Instructions
- Pat the veal cutlets dry and pound any thick spots so every piece cooks at the same speed.
- Lay one sage leaf and one slice of prosciutto on each cutlet, securing them with a toothpick.
- Season only the exposed veal side lightly because prosciutto brings salt.
- Sear prosciutto-side down first until the prosciutto tightens and lightly crisps.
- Turn briefly and cook the veal side just until tender, then transfer to a warm plate.
- Add white wine to the pan and scrape up the browned bits as it reduces.
- Whisk in butter off the heat to make a glossy sauce and spoon it over the cutlets immediately.
This saltimbocca alla Romana recipe keeps the Roman saltimbocca method quick and precise: thin veal, prosciutto, sage, white wine, and butter. It is the classic veal saltimbocca profile with a glossy pan sauce.
Why This Saltimbocca alla Romana Recipe Works
Saltimbocca cooks quickly. Have the side dish ready before the cutlets hit the pan.
Key Tips
- Use very thin cutlets so the veal with prosciutto and sage cooks before it toughens.
- Sear prosciutto-side first to perfume the pan and keep the topping attached.
- Reduce the wine briefly, then whisk in butter for the shine expected from Roman saltimbocca.
Variations and Serving Ideas
The same technique helps when you want veal saltimbocca, Roman saltimbocca, and veal with prosciutto and sage. Keep the character of Saltimbocca alla Romana in mind: choose good ingredients, control texture, and serve the dish at the moment it tastes most vivid.
Lazio Main Course romanvealquicksage
