The Saltimbocca alla Romana Recipe is a traditional Italian dish featuring tender veal cutlets topped with prosciutto and sage, then cooked to perfection in a light white wine sauce. Originating in Rome, this classic recipe offers a delicious balance of salty and savory flavors that is both simple to make and incredibly impressive. Ready in just 30 minutes, Saltimbocca alla Romana is the perfect dish for a quick yet elegant meal. The combination of succulent veal, crispy prosciutto, and fragrant sage creates a mouthwatering experience that makes this dish truly irresistible. Serve it with a side of sautéed vegetables or a fresh salad, and bring a taste of Rome to your table.
Why is it Called “Saltimbocca alla Romana”?
Saltimbocca alla Romana translates to “jump in the mouth Roman style,” reflecting its origins in Rome, Italy, and its irresistibly tasty nature. The word “saltimbocca” literally means “jump in the mouth,” which describes how this dish’s flavors are so delightful that they seemingly jump into your mouth. This dish is traditionally made with thin veal cutlets, topped with prosciutto and a fresh sage leaf, then cooked in a white wine sauce. Saltimbocca alla Romana is known for its simplicity and elegance, highlighting the high-quality ingredients used to make it. It has become one of Italy’s most famous dishes, loved for its bold flavors and delicate preparation, making it a staple in Italian cuisine and a favorite around the world.
How Should Saltimbocca alla Romana Taste?
Saltimbocca alla Romana should have a rich, savory flavor with a tender and juicy texture. The veal cutlet should be thin and cooked to perfection, remaining tender and flavorful. The prosciutto adds a salty, savory note that perfectly complements the delicate flavor of the veal. The sage leaf on top adds an aromatic touch, giving the dish a slightly earthy undertone that enhances the overall experience. The white wine sauce brings everything together with a subtle acidity that cuts through the richness, balancing the flavors beautifully. Every bite of Saltimbocca alla Romana should be a combination of tender veal, salty prosciutto, and fragrant sage, creating a dish that’s both comforting and sophisticated.
How to Make it Super Yummy or Perfect?
To make the best Saltimbocca alla Romana, follow these tips:
- Use Quality Ingredients: Choose high-quality veal cutlets and prosciutto for the best flavor. The quality of the ingredients is key to making this dish taste authentic and delicious.
- Pound Thinly: Pound the veal cutlets evenly thin to ensure they cook quickly and evenly, resulting in a tender bite.
- Secure with Toothpicks: Use a toothpick to secure the prosciutto and sage to the veal. This helps keep everything in place while cooking and makes flipping the cutlets easier.
- Don’t Overcook: Cook the veal cutlets quickly to avoid overcooking, which can make the meat tough. The veal should remain tender and juicy.
- Deglaze with White Wine: After cooking the veal, deglaze the pan with white wine to create a light sauce that complements the flavors and adds a touch of acidity.
Read More: Crispy Arancini Recipe: Italian Rice Balls Packed with Flavor in Just 1 Hour
Saltimbocca alla Romana Recipe
Equipment
- Meat mallet
- Large skillet
- Toothpicks
- Tongs
Ingredients
For the Saltimbocca:
- 4 veal cutlets thinly sliced
- 4 slices prosciutto
- 4 fresh sage leaves
- 1/4 cup all-purpose flour for dusting
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup white wine
- Salt and black pepper to taste
Instructions
Prepare the Veal Cutlets:
- Place each veal cutlet between two sheets of plastic wrap and gently pound them with a meat mallet until thin.
- Season the veal with salt and black pepper.
Assemble the Saltimbocca:
- Place a slice of prosciutto on each veal cutlet and top with a sage leaf.
- Secure the prosciutto and sage with a toothpick.
Cook the Cutlets:
- Lightly dust the veal cutlets with flour, shaking off any excess.
- In a large skillet, heat the olive oil and butter over medium heat.
- Add the veal cutlets, prosciutto side down, and cook for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
Deglaze with White Wine:
- In the same skillet, add the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Return the veal cutlets to the skillet and spoon the sauce over them. Let cook for another 2 minutes.
Serve:
- Serve the Saltimbocca alla Romana hot, with the white wine sauce drizzled over the top.
Notes
- Variation: You can substitute chicken breast for veal if desired, for a lighter version of the dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet before serving.
- Serving Tip: Serve with a side of mashed potatoes or sautéed spinach to complete the meal.
Conclusion
This Saltimbocca alla Romana Recipe is a perfect way to enjoy a classic Italian dish that is both simple and bursting with flavor. With tender veal, salty prosciutto, and fragrant sage cooked in a light white wine sauce, this dish is ready in just 30 minutes, making it ideal for a quick yet elegant meal. Serve it with sautéed vegetables or a fresh salad, and experience the authentic taste of Rome in every bite. Try this recipe today and discover why Saltimbocca alla Romana is a timeless Italian favorite that never fails to impress!
