Saltimbocca alla Romana
Rome's great veal dish — saltimbocca, meaning "jumps in the mouth". Thin veal escalopes topped with a fresh sage leaf and a slice of Prosciutto di Parma, pinned with a toothpick, then pan-fried in butter and deglazed with dry white wine. The combination of the tender veal, fragrant sage and salty prosciutto is one of the great flavour combinations in Italian cooking.
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Place one sage leaf on each veal slice; lay one slice of prosciutto over; pin with a toothpick through all three layers.
About 4 min
Lightly dust the veal side (not the prosciutto side) in flour.
About 9 min
Melt butter in a large pan over high heat. Place saltimbocca prosciutto-side down first; cook 1–2 minutes until prosciutto is crispy. Flip; cook veal side 1 minute. Do not overcook — veal toughens instantly.
About 9 min
Remove saltimbocca to a warm plate. Deglaze pan with white wine; scrape up all the brown bits; reduce 1 minute to a quick pan sauce.
About 9 min
Pour the pan sauce over the saltimbocca. Serve immediately. The prosciutto must be crispy, the veal just cooked. Remove toothpicks at serving.
About 3 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 34 g
- Carbs
- 5 g
- Fat
- 18 g
- Fibre
- 0 g
- Sugar
- 0 g
- Sodium
- 680 mg
Contains: gluten, dairy
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Recipe by Boon Tools.