Name: Saltimbocca alla Romana
Cook time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 9 oz veal cutlets (or veal tenderloin); 3 oz prosciutto; 2/3 cup dry white wine (or Marsala); 1/3 cup all-purpose flour; 8 fresh sage leaves; Olive oil

Veal with prosciutto and sage

Saltimbocca is an elegant Italian specialty and one of Italy’s most beloved meat dishes.

The name literally means “jumps in your mouth,” a fitting description of the burst of flavor this dish delivers. Traditional Saltimbocca alla Romana is made with thin slices of veal, much like the classic Scaloppine al Limone, topped with a slice of prosciutto and a fresh sage leaf.

Everything is secured with a toothpick, then quickly pan-fried and gently simmered in white wine or Marsala, a fortified wine from Sicily. Although the dish is closely associated with Rome, its exact origins are uncertain, as the ingredients would have been too expensive for the average Roman in earlier times.

The ingredients and variations

Traditional saltimbocca calls for just a few high-quality ingredients: tender veal, thinly sliced prosciutto, fresh sage, and a splash of wine for the sauce. While Marsala is the traditional choice for simmering, some cooks prefer a dry white wine because they find Marsala a little too sweet. There are also many variations. Some regions use chicken or pork instead of veal, and some recipes add butter or broth for extra flavor.

How to make the perfect saltimbocca

Making saltimbocca is simple, but it does require a little attention. Start by pounding the veal into thin cutlets. Place a slice of prosciutto and a sage leaf on each piece of meat, then secure them with a toothpick. Lightly coat the veal with flour and cook it briefly in butter or olive oil until golden brown. Deglaze the pan with a splash of wine and let everything simmer for a few minutes so the flavors come together. If you like, finish the sauce with a small pat of butter for a richer texture.

Authentic Italian flavors

Saltimbocca alla Romana is often served with a simple side such as risotto, roasted potatoes, or a fresh salad. A glass of dry white wine, such as Vermentino or Pinot Grigio, pairs beautifully with the dish. Whether you’re making it for a weeknight dinner or serving guests, saltimbocca always brings a taste of authentic Italy to the table. Buon appetito!