Non-VegetarianLaziale cuisine Main Course

Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Laziale
Ingredients: 400 g veal escalopes; 8 slices prosciutto crudo; 8 leaves fresh sage leaves; 50 g Unsalted butter; 100 ml Dry white wine; 30 g Plain flour; 15 ml Extra virgin olive oil; 0.5 tsp Fine sea salt; 0.25 tsp freshly ground black pepper

Tender veal escalopes topped with savoury prosciutto crudo and fresh sage leaves, flash-fried in butter and deglazed with dry white wine.

🇮🇹Italy· Lazio

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

400 g veal escalopes — thinly sliced into 8 small pieces
8 slices prosciutto crudo — thinly sliced cured ham
8 leaves fresh sage leaves — whole and washed
50 g Unsalted butter — divided into two portions
100 ml Dry white wine — such as Frascati or dry Trebbiano
30 g Plain flour — for light dusting
15 ml Extra virgin olive oil — one tablespoon
½ tsp Fine sea salt — use sparingly due to the cured ham
¼ tsp freshly ground black pepper — to taste

Equipment

•Meat mallet
•Large heavy frying pan
•Cocktail sticks
•Tongs

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 20 g
carbs: 6 g
fibre: 0 g
protein: 32 g
calories: 340 kcal

Instructions

1
Place the veal escalopes between sheets of baking paper.
2
Pound the veal gently with a meat mallet until evenly thin, around four millimetres.
3
Lay one slice of prosciutto flat across each piece of veal.
4
Place a fresh sage leaf on top of the prosciutto.
5
Secure the sage and prosciutto to the meat by threading a cocktail stick horizontally.
6
Dust only the bare underside of each veal escalope lightly in plain flour.
7
Melt half the butter with the olive oil in a wide frying pan over medium-high heat.
8
Place the veal in the pan floured-side down and fry for two minutes until lightly browned.
9
Flip gently and sear the prosciutto side for thirty seconds only.
10
Pour in the white wine and allow it to bubble and reduce for one minute.
11
Swirl in the remaining butter to create a smooth, glossy pan sauce.
12
Transfer the veal to warm plates and spoon the pan juices over the top immediately.

Chef's tips

Pound the veal evenly so it cooks in minutes without drying out. Sear the prosciutto side very briefly, as overcooking cured ham makes it dry and overly salty.

Ingredient substitutions

veal escalopes → thinly pounded chicken or turkey breast fillets
dry white wine → dry white vermouth or a splash of light stock with lemon juice

Storage

Store leftovers in an airtight container in the refrigerator for up to 24 hours.

Reheating

Reheat gently in a frying pan over low heat with a splash of white wine or water until warm.

Common mistakes to avoid

•Overcooking the veal, which turns delicate meat tough within seconds.
•Frying the prosciutto for too long until it becomes unpleasantly hard and salty.
•Adding too much salt before tasting, overlooking the natural cure of the ham.

Serving suggestions

Serve alongside rosemary roast potatoes or braised Roman artichokes.Pair with a fresh puntarelle salad dressed with anchovy vinaigrette.Offer crusty bread to mop up the glossy butter and wine sauce.