Veal Saltimbocca
A Roman classic where tender veal cutlets are topped with prosciutto and fresh sage, then sautéed in white wine and butter. The name means 'jumps in the mouth' - and you'll understand why after the first bite.
Prep Time
15 mins
Cook Time
15 mins
Servings
4
A Roman Treasure
Saltimbocca alla Romana is one of the great dishes of Roman cuisine. The name literally translates to "jumps in the mouth" - a testament to how irresistible these tender veal cutlets become when paired with salty prosciutto and aromatic sage.
At Sal De Forte's, this dish has been a mainstay since we opened. Our head chef learned the technique from traditional Roman trattorias, and we've stayed true to the classic preparation. The key is restraint - just three ingredients on the veal, a simple wine and butter sauce, and nothing more.
The magic happens in the pan. When the prosciutto hits the hot butter, it crisps up while releasing its savory fat into the sauce. The sage leaves become aromatic and slightly crispy. The veal stays tender from the quick cooking. It's a dish that comes together in minutes but tastes like it took hours.
Why This Recipe Works
- ✦Thin-pounded veal cooks in seconds, staying tender and never tough
- ✦Prosciutto-side first creates crispy meat that adheres to the veal
- ✦Fresh sage provides essential aromatic depth - dried won't work here
- ✦Cold butter finish creates a glossy, emulsified sauce that clings to the meat
Veal Saltimbocca
From the kitchen of Sal De Forte's Ristorante
Ingredients
- 8 veal cutlets (about 2 oz each), pounded thin
- 8 thin slices prosciutto di Parma
- 16 fresh sage leaves
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 2 tablespoons extra virgin olive oil
- 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1/2 cup chicken stock
- Kosher salt and freshly ground black pepper
- Toothpicks for securing (optional)
Instructions
- 1
Prepare the veal
If cutlets aren't already thin, place between plastic wrap and pound to about 1/4-inch thickness. Season lightly with salt and pepper (go easy - prosciutto is salty).
- 2
Assemble the saltimbocca
Place 2 sage leaves on each veal cutlet. Top with a slice of prosciutto, pressing gently to adhere. If needed, secure with a toothpick. The prosciutto side will be seared first.
- 3
Dredge in flour
Lightly dredge each assembled cutlet in flour, shaking off excess. The flour helps create a light crust and thickens the sauce.
- 4
Sear the veal
Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. When butter foam subsides, add veal cutlets prosciutto-side down. Cook 2 minutes until prosciutto is crispy, then flip and cook 1-2 minutes more. Work in batches to avoid crowding. Transfer to a plate.
- 5
Make the sauce
Add white wine to the hot skillet, scraping up browned bits. Let reduce by half, about 2-3 minutes. Add chicken stock and continue simmering until slightly thickened, about 3 minutes.
- 6
Finish with butter
Remove pan from heat and swirl in remaining 2 tablespoons cold butter until sauce is glossy and emulsified. Season with pepper (salt likely unnecessary due to prosciutto).
- 7
Serve
Return veal to the pan briefly to coat with sauce. Remove toothpicks if used. Serve immediately with sauce spooned over top. Excellent with sautéed spinach or roasted potatoes.
Nutrition (per serving)
Chef's Pro Tips
Quality Prosciutto Matters
Use prosciutto di Parma or San Daniele, sliced thin. Thick-cut deli ham won't crisp properly and lacks the nuanced flavor.
Don't Skip Fresh Sage
Dried sage is not a substitute here. Fresh sage leaves are essential - they crisp up and release aromatic oils during cooking.
Work Quickly
Veal cutlets cook in 3-4 minutes total. Overcooking makes them tough. Have everything ready before you start cooking.
Can't Find Veal?
Thin-pounded chicken or pork cutlets work as substitutes, though traditional saltimbocca is always made with veal.
Experience the Original
Our Veal Saltimbocca has been a guest favorite since 1985. Visit Sal De Forte's to taste the dish that inspired this recipe - made fresh with premium ingredients.