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Italian saltimbocca alla romana with veal, prosciutto, sage, pan sauce, and sautéed greens.

Italian Saltimbocca alla Romana

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Tender veal cutlets layered with prosciutto and sage, finished with a light white-wine pan sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Cutlets
  • 1 1/2 lb veal cutlets 8 thin cutlets, pounded evenly
  • 8 slices prosciutto large, thin slices
  • 8 leaves fresh sage plus more for garnish
  • 1/2 tsp fine salt lightly applied because prosciutto is salty
  • 1/2 tsp black pepper freshly ground
  • 1/4 cup all-purpose flour for a light dusting
Pan Sauce
  • 2 tbsp olive oil for searing
  • 4 tbsp unsalted butter divided
  • 1/2 cup dry white wine such as Pinot Grigio
  • 1/2 cup chicken stock low-sodium
  • 1 tbsp lemon juice fresh

Equipment

  • Large skillet
  • Meat mallet
  • Toothpicks
  • Shallow dish
  • Tongs

Method
 

Assemble:
  1. Place a sage leaf on each veal cutlet, cover with prosciutto, and secure with a toothpick. Season the underside lightly with salt and pepper, then dust both sides with flour and shake off the excess.
Sear:
  1. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Place the cutlets prosciutto-side down and sear for 2 minutes, then turn and cook 1 to 2 minutes more. Transfer to a warm platter.
Finish the Sauce:
  1. Add the wine to the skillet and scrape up the browned bits. Simmer for 1 minute, add the stock, and reduce by about half.
  2. Whisk in the remaining butter and lemon juice until glossy. Return the cutlets briefly to coat, remove the toothpicks, and serve with the sauce.

Nutrition

Calories: 430kcalCarbohydrates: 9gProtein: 43gFat: 24gSaturated Fat: 10gCholesterol: 145mgSodium: 720mgSugar: 1g

Notes

  • Do not crowd the pan; sear in batches if necessary.
  • Taste the sauce before adding more salt because prosciutto and stock both contribute seasoning.