Saltimbocca alla Romana (Roman-style veal cutlets)

Name: Saltimbocca alla Romana (Roman-style veal cutlets)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Sliced veal (4 slices of veal) 12 oz; Prosciutto crudo (4 thin slices) 1.5 oz; Sage 4 leaves; Butter ¼ cup; White wine ½ cup; Black pepper to taste; Type 00 flour ½ cup; Extra virgin olive oil 1 ½ tbsp; Water 1 ½ tbsp

it es br de fr

299

Calories per serving

Energy Kcal 299
Carbohydrates g 10
of which sugars g 0.5
Protein g 19.7
Fats g 18.2
of which saturated fat g 7.81
Fiber g 0.4
Cholesterol mg 91
Sodium mg 621

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Average

PRESENTATION

Saltimbocca alla Romana (Roman-style veal cutlets)

Juicy, thin slices of Veal Saltimbocca promise a truly comforting experience, making every family meal feel just a little more special. The classic beauty of Saltimbocca alla Romana is hard to miss—each tender veal cutlet layered with fragrant sage and delicate prosciutto creates a dish that looks as good as it tastes. Soft, fluffy edges with a occasionally crispy bite bring out the best of Roman cuisine, while the gorgeous combination of visual appeal and inviting aroma fills the room (kids usually gather fast for this one). An Italian veal dish like this sits comfortably at both lively celebrations and quiet family evenings...the versatility of these sage veal cutlets makes them a staple on Roman tables and a reliable pick for home cooks. Each bite delivers a rich taste that families, friends, and regular bakers can agree on, and that wonderful blend of saltiness from prosciutto with earthy sage—main reason this traditional veal dish shows up at so many gatherings.

For busy families who appreciate reliable favorites, Saltimbocca alla Romana really stands out because it offers easy success, great flavor, and a nice way to switch up weeknight dinner routines. Older kids and grownups alike enjoy the balanced flavors and sweet notes you only get with this classic Italian veal dish, and everyone seems to love the way it goes with simple sides—think roasted potatoes, fresh salad, or even a plate of pasta. Pull this out as a special dinner party feature or keep it on standby for those nights when home-cooked Italian meals make everything better (been there, trust me). Friendly tip: serve this Veal Saltimbocca with a squeeze of lemon for a bright kick or a light glass of Italian wine for something extra...because honestly, bringing authentic Roman comfort food to your table can be easy and DELICIOUS. Families never regret keeping this Saltimbocca alla Romana recipe handy since it brings familiar flavor, it works great for sharing, and the pretty presentation always earns compliments around the table.

How to prepare Saltimbocca alla Romana (Roman-style veal cutlets)

To prepare the saltimbocca alla romana, start by slicing the veal nut 1, then place each slice on a cutting board, remove any nerves and fat and then beat it with a meat tenderizer 2 to make it thin. Place a thin slice of prosciutto in the middle 3;

and a sage leaf 4. Use a toothpick to keep the ingredients together 5. Pour 1/4 cup (40 g) of butter and 1 1/2 tbsp (20 g) into a pan and melt over medium-high heat.

Flour the slices of meat on one side only 6 and gradually place them in the pan with the sauce 8, increase the temperature so that the saltimbocca are golden brown. Pepper to taste, but do not salt because the prosciutto will make the dish tasty.

When the meat is golden underneath, blend with the white wine 10 and let it evaporate. As soon as the alcohol has evaporated completely, cover with the lid and cook for another minute. Transfer the saltimbocca to a plate and keep them warm.

Now take care of the accompanying sauce: add 1 1/2 tablespoon (20g) of butter 13 and water 14 in the same pan with the cooking liquid of the meat. Reduce 15 until you have created a slightly dense cream.

Now spread the cream on the bottom of a serving plate 16 and place the slices of meat on top 17. The saltimbocca alla romana are ready to serve 18.

Storage

It is a very quick second course to prepare, hence it is recommended to eat the saltimbocca right away, avoiding long waiting times that could darken the meat and make it tough.

Freezing is not recommended.

Tips

Saltimbocca alla romana are quick to prepare and irresistible, when very small they are also phenomenal as finger food, since you can serve them with a toothpick and eat them one after another. If they are served according to tradition as a second course, then we suggest you accompany them with a plate of seasonal vegetables!

Interesting fact

Pellegrino Artusi, at the end of the 19th century, said that he had tasted saltimbocca in the historic trattoria in Rome "Le Venete" even though, after a short time, it began to be served in other traditional Roman trattorias. Although the most accredited creator is the region of Lazio, saltimbocca seems to be known in other regions of Italy, and others further north claim that this second course originates in the town of Brescia.

For the translation of some texts, artificial intelligence tools may have been used.