Italian · Free recipe
Saltimbocca alla Romana
Thin veal cutlets wrapped with prosciutto and sage, pan-seared and finished in a buttery white wine sauce. So good it 'jumps in the mouth,' and it cooks in minutes.
Step 1
If the cutlets are thick, place them between two sheets of plastic wrap and gently pound them with a flat mallet or heavy pan to about 1/4 inch thick. Thin cutlets cook fast and stay tender.
Step 2
Lay each cutlet flat. Place a slice of prosciutto on top, then a sage leaf in the center.
Step 3
Secure each stack by threading a toothpick through the sage, prosciutto, and veal to hold everything together during cooking.
Step 4
Season the veal side lightly with salt and pepper, then dredge each piece in flour, shaking off the excess so only a thin coat remains.
Step 5
Set a large skillet over medium-high heat and add 2 tablespoons of the butter and all the olive oil. When the butter foams, the pan is ready.
Step 6
Lay the cutlets in the pan prosciutto-side down. Cook for about 2 minutes until the prosciutto crisps, then flip and cook the veal side for 2 minutes until lightly golden and just cooked through. Work in batches so you do not crowd the pan.
Step 7
Transfer the cooked cutlets to a plate and remove the toothpicks.
Step 8
Pour the white wine into the hot skillet and let it bubble, scraping up the browned bits with a spoon, for about 2 minutes until reduced by half.
Step 9
Turn the heat to low and swirl in the remaining 2 tablespoons butter until the sauce turns glossy and slightly thickened.
Step 10
Return the cutlets to the pan for 30 seconds just to warm them and coat them in the sauce.
Step 11
Arrange the saltimbocca on plates and spoon the pan sauce over the top. Serve immediately with a simple green salad or sauteed spinach.
Tips from the test kitchen
- Do not oversalt, since prosciutto is already quite salty.
- Cook the cutlets quickly over higher heat; veal turns tough and dry if overcooked.
