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ItalianEasy

Saltimbocca alla Romana

AT

By

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 14, 2026

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Discover the original recipe for Saltimbocca alla Romana: tender slices of veal with prosciutto and sage, ready in 20 minutes.

Saltimbocca alla Romana is a testament to how a few carefully chosen ingredients, treated with respect, can create a balance of flavors that highlights simplicity. The combination of tender veal, prosciutto, and sage not only celebrates Roman tradition, but also offers a quick and satisfying dish, perfect for those seeking authenticity without sacrificing taste.

Capolavoro Score 4.7/5 · 14 votes
Saltimbocca alla Romana

Ingredients

  • 1.2 lb Veal cutlets
  • 2.7 oz Raw prosciutto
  • 8 Sage
  • 3.3 oz Flour
  • 2 oz White Wine
  • to taste black pepper
  • to taste Salt
  • 3.3 oz butter
  • 1.7 oz oil

Instructions

  1. 1

    To prepare Saltimbocca alla Romana, first lightly pound the veal slices to a thickness of about half a centimeter to make them more tender. Place a slice of prosciutto on top of each, and then insert a toothpick to hold them together.

  2. 2

    Melt the butter in a large non-stick pan, then add the oil. Meanwhile, lightly flour the meat slices on the side without the prosciutto and shake off the excess flour.

  3. 3

    Place the meat slices in the pan with the prosciutto side facing up and cook over medium-high heat for 3 minutes, without moving them. Once browned, turn them over and continue cooking for one minute. At this point, deglaze with white wine.

  4. 4

    Let the wine evaporate and turn off the heat. Plate the Saltimbocca, drizzling with the pan sauce, then complete with a sprinkle of black pepper. Your Saltimbocca alla Romana are ready to be enjoyed!

Ago's Notes

  • Adjust the salt according to the salt content of the preserved ingredients.

Enjoy your meal, and may your dish reflect the art of balancing flavors and tradition, as befits a special occasion.

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