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Saltimbocca alla Romana served
Classic Italian Saltimbocca with veal, Parma ham and sage

Saltimbocca alla Romana

Author: Flavelo
Recipes Main Courses
Saltimbocca: "Jumps in the mouth!" – and indeed, this Roman classic is so light and tempting it practically eats itself. The recipe's genius lies in its simplicity and the balance of three main protagonists: the tenderness of milky veal, the salty, cured character of Parma ham, and the aromatic, herbal scent of sage. All this is brought together into a single harmonious bite by a 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

  • Cocktail sticks or toothpicks
  • Wide frying pan (preferably stainless steel for the sauce)

Allergen Information

⚠️ Milk (butter)
⚠️ Cereals containing gluten (flour)
⚠️ Sulphur dioxide (wine)

Instructions

1 ✓

Beat the veal escalopes very thin (2-3 mm). Season only one side very lightly with salt and pepper.

Tip: The ham is salty, so the meat hardly needs salting.
2 ✓

Lay a slice of ham and a sage leaf on each piece of meat. Pin through with a cocktail stick to secure.

Tip: Pin it like a stitch so the package stays together during frying.
3 ✓

Dip the bottom (ham-free) side of the meat just into flour, shaking off excess.

Tip: Don't flour the ham side! The flour is only needed for browning the meat side and thickening the sauce.
4 ✓

Heat the butter and oil in the frying pan. Fry the slices ham-side down first for 1 minute, then turn and fry the meat side for 2 minutes.

Tip: Just sear the ham so its fat starts to melt and the sage becomes crisp. Don't overcook the veal!
5 ✓

Remove the meat. Pour the wine into the hot pan and bring to the boil, scraping up the browned bits. Once thickened, pour over the meat.

Tip: This is 'deglaçage': the acidity of the wine and creaminess of the butter create the sauce.

Recipe FAQ

Can I substitute the veal?
Although the original is made with veal, it's also delicious with turkey breast or pork loin if beaten very thin. The key is the leanness and tenderness of the meat.

Ingredients

  • 8 slices veal escalopes (approx. 60g/slice)
  • 8 slices Prosciutto di Parma (Parma ham)
  • 8 whole large fresh sage leaves
  • 100 ml dry white wine
  • 50 g butter
  • 2 tbsp olive oil
  • 1 little plain flour (for dusting)
  • 1 pinch salt and pepper