Saltimbocca alla Romana Recipe
Saltimbocca alla Romana is a classic Italian dish featuring tender veal cutlets topped with prosciutto and sage, cooked in a light white wine sauce. Ready in just 30 minutes, this dish is perfect for an elegant and flavorful meal.
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.
