Saltinbocca alla Romana
For the easiness of preparation and for the delicate taste, Saltinbocca or
Saltimbocca all Romana is a dish very famous and popular in Italian restaurants.
It is preferred for its versatility because if possible to substitute veal to
chicken or pork meat, without detracting much from the characteristic of this dish.
Fresh sage gives a special distinctive taste, but if not available dry sage can be
sprinkled over the saltimbocca, after the wine is added to the pan.
Some prefer to roll the saltimbocca so the prosciutto stays moist and does not get
Pasta with butter and cheese is a nice complement to the saltimbocca, and to
complete, add a bottle of Sauvignon Blanc or a Pinot Grigio, and buon appetito!
4 veal cutlet about 4 oz. each (cut into 2
8 thin slices of
8 sage leaves if not available lightly
sprinkle with dry sage
¼ cup white wine
vegetable or chicken stock(use a
the meat between two sheets of plastic wrap and beat it with a mallet to flatten
all slices to the same thickness, about 1/8” thick. Sprinkle with salt (very little) and pepper to
Lay 1 thin slice of prosciutto atop of each piece of veal, gently pressing the prosciutto against the veal to
adhere. Place 1 sage leaf on top (if available) and secure sage and prosciutto with a toothpick.
In a heavy and large skillet over
a medium flame, heat 3 tablespoons of oil and 3 ounces of butter; sauté the meat on both sides, for about 1
minute on each side.
Add the wine and gently moving
the saltimbocca, scrape up the browned pieces from the bottom and deglaze; add the vegetable or chicken stock
Add salt ( prosciutto is salty) and pepper to taste;
reduce the heat to medium,
simmer for about 3/4 minutes, until the sauce slightly thickens, turning
Serve in individual portions or arrange on a serving dish and sprinkle with
any gravy left at the bottom of the pan.