Saltimbocca alla Romana - the original recipe & adaptations
Saltimbocca alla Romana is a traditional Italian recipe from Rome. Thinly sliced veal, prosciutto and sage are pinned together with a toothpick and then dredged in flour and then cooked in butter and a dash of white wine. The flour naturally thickens the butter and wine into a creamy sauce.
Equipment
- pan
- Meat mallet
Ingredients
- 4 veal cutlets (can sub chicken breast/cutlets or turkey cutlets)
- salt and pepper to taste
- flour for dredging
- 4-5 tbsp butter
- 8 sage leaves one large or two small for each cutlet
- 2 tbsp white wine or dry white Vermouth
Instructions
- Note: The above measurements are just suggestions. Feel free to adjust the serving size and quantities according to your needs. This is an easy recipe to eyeball, or as the Italians say, quanto basta, use as much as needed!
- If using chicken breasts or turkey cutlets, slice in half horizontally if too thick.
- Pound the meat (veal, chicken, turkey) under plastic wrap or in a ziplock bag so that it is thin and even.
- Season with salt and pepper to taste.
- Place a layer of prosciutto and then a sage leaf on top. Secure with a toothpick.
- Dredge both sides in flour.
- Heat a few tablespoons of butter butter in a pan over medium heat (lower the temperature if it gets too hot so that the butter doesn't burn). Add more butter if the pan gets dry so that the meat doesn't stick.
- Cook for a few minutes on each side until the meat is cooked through.
- Add a splash of white wine or dry white Vermouth and let the alcohol cook off.
- Add a few more tablespoons of butter as necessary and allow it to thicken into a creamy sauce.
- Buon appetito!
Video
Notes
Measurements:
This recipe is easy to make quanta basta, or "to taste." You can easily eyeball the adjustments to serving sizes depending on the quantity you'd like to make. The serving sizes are just suggestions, so adjust accordingly!
Source:
Saltimbocca alla Romana recipe by Chef Stefano Barbato translated from Italian and adapted to US ingredients and measurements.
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