Saltimbocca alla Romana Recipe Guide

Saltimbocca alla Romana, a classic Italian dish, originates from Rome and embodies the simplicity and elegance of Italian cuisine. The name saltimbocca means “jumps in the mouth,” and this tender veal cutlet wrapped in prosciutto and sage truly delivers on flavor. From my own personal experience, this dish is a showstopper that’s surprisingly easy to prepare. Let me show you how I make this delicious Italian specialty.

Notes on What to Expect When Making Saltimbocca alla Romana

1. Quick and Simple Process:
   You’ll find this dish surprisingly straightforward to prepare, even for beginners. The recipe involves minimal ingredients and straightforward steps, making it a go-to for an elegant dinner without hours of prep.
2. Tender and Flavorful Veal:
   The thinly pounded veal cutlets cook quickly and remain juicy. Combined with the prosciutto and sage, you’ll experience a harmony of savory, herbaceous flavors.
3. Rich but Balanced Sauce:
   The white wine sauce adds depth and richness while cutting through the saltiness of the prosciutto. Adding a little butter at the end creates a glossy, velvety texture.
4. Elegant Presentation:
   The dish looks refined and restaurant-quality with its golden sear and a drizzle of sauce. It’s perfect for impressing guests or treating yourself to a gourmet meal at home.
5. Quick Cooking Time:
   Since the veal is pounded thin, it cooks in minutes, making it ideal for weeknights or when you’re short on time.
6. Adjustments May Be Needed:
   If you’re new to cooking with wine, the sauce reduction might take some trial and error to perfect. Aim for a slightly thick consistency but not overly reduced.
7. Smells Amazing:
   As the sage sizzles in the butter and prosciutto crisps slightly, your kitchen will be filled with a delightful, mouthwatering aroma.
8. Requires Attention:
   While the steps are simple, the cooking process happens quickly, so stay attentive to avoid overcooking the veal or burning the butter.

By the end of this recipe, you can expect a dish that’s bursting with classic Italian flavors, a beautiful presentation, and a sense of accomplishment from creating something so delicious yet effortless.

Overview

• Cuisine: Italian
• Course: Main Course
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Time to Stand: 5 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories (per serving): ~350 kcal
• Cost of Ingredients: Moderate

Equipment Needed

• Large skillet or frying pan
• Meat mallet
• Toothpicks
• Tongs
• Measuring cups and spoons
• Cutting board and sharp knife
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Ingredients

• 4 veal cutlets (about 4-5 oz each)
• 4 slices of prosciutto
• 8 fresh sage leaves
• 1/2 cup all-purpose flour (for dusting)
• 2-3 tbsp unsalted butter
• 1/4 cup dry white wine
• Salt and freshly ground black pepper (to taste)
• Olive oil (optional, for additional fat if needed)
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Step-by-Step Instructions

1. Prepare the Veal Cutlets

• Place the veal cutlets on a cutting board and gently pound them with a meat mallet until thin, about 1/4 inch thick.
• Lightly season both sides of the cutlets with salt and pepper.

2. Assemble the Saltimbocca

• Place one slice of prosciutto on top of each veal cutlet.
• Lay two sage leaves on top of the prosciutto.
• Secure everything with a toothpick, ensuring the prosciutto and sage stay firmly in place.

3. Coat the Cutlets

• Lightly dredge the prepared cutlets in all-purpose flour, shaking off any excess. This creates a slight crust that helps seal in the flavors.

4. Sear the Saltimbocca

• Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add a splash of olive oil to prevent the butter from burning.
• Once the butter is foamy, place the cutlets, sage side down, in the skillet. Sear for 2-3 minutes until golden.
• Flip the cutlets and cook for another 2-3 minutes on the other side. Remove and keep warm.

5. Make the Sauce

• Deglaze the skillet with white wine, scraping up any browned bits for extra flavor.
• Allow the wine to reduce by half, then whisk in a small pat of butter for a glossy finish.

6. Serve

• Return the cutlets to the pan, spooning the sauce over them to warm through. Let the dish stand for 5 minutes to absorb the flavors.
• Plate the saltimbocca and drizzle the remaining sauce over each serving.

Variations & Tips

• Substitutions for Dietary Needs:
  • For a gluten-free version, use gluten-free flour for dredging.
  • Swap veal with thin chicken or pork cutlets for a more accessible or economical option.
• Tips:
  • Use fresh sage for the best aroma and flavor.
  • Ensure the pan is hot before adding the cutlets to achieve a perfect sear.
• Optional Additions:
  • Add a squeeze of lemon juice to the sauce for a bright, tangy finish.
  • Serve with sautéed spinach or roasted potatoes for a complete meal.
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Nutritional Information Per Serving

• Calories: ~350 kcal
• Protein: 32g
• Carbohydrates: 6g
• Fat: 20g
• Sodium: 620mg

Notes on What to Expect

Saltimbocca alla Romana delivers a tender, savory bite that balances the richness of the butter sauce with the aromatic sage and salty prosciutto. The slight crispiness from the flour coating adds texture, making this dish irresistible. The white wine sauce provides a touch of acidity, elevating the flavors.

Final Thoughts

I hope this guide has made cooking Saltimbocca alla Romana feel a little less daunting! Have you tried this recipe before, or do you have any tips to share? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please, leave your honest comment.