Veal cutlets wrapped with prosciutto and sage
Saltimbocca alla Romana
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
4
4 cutlets
Difficulty
Easy
Cost
Moderate
$$
Saltimbocca alla Romana
Veal cutlets wrapped with prosciutto and sage
★4.8(8)
Thin veal cutlets topped with prosciutto and fresh sage, pan-fried until crisp and finished with a buttery white wine sauce. The name means "jumps in the mouth" for good reason.
10m
Prep Time
12m
Cook Time
22m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Saltimbocca is Roman cooking at its finest—three ingredients layered together and cooked in minutes. The prosciutto crisps against the veal while sage perfumes the butter sauce.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 4 veal cutlets, pounded thin (about 1/4 inch)
- 4 slices prosciutto di Parma
- 8 fresh sage leaves
- 3 tbsp unsalted butter
- 1/2 cup dry white wine
- Salt and freshly ground black pepper
Instructions
- 1
Season veal cutlets lightly with salt and pepper, then lay a sage leaf and prosciutto slice on each, securing with a toothpick.
- 2
Heat 2 tbsp butter in a large skillet over medium-high heat until foaming subsides.
- 3
Cook cutlets prosciutto-side down first for 2 minutes until crisp, then flip and cook 2 more minutes.
- 4
Remove cutlets to a plate. Deglaze the pan with white wine, scraping up browned bits, and simmer until reduced by half.
- 5
Swirl in remaining 1 tbsp butter, pour sauce over cutlets, and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Veal cutletsChicken breast pounded thin
Cook chicken about 1 minute longer per side
ProsciuttoSpeck or serrano ham
Any dry-cured ham will give similar salty-savory flavor
Tips & Storage
Pro Tips
Don't skip pounding the veal thin—it ensures even, quick cooking and tender results.
Use real prosciutto di Parma for the best flavor, not generic deli ham.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best served immediately. Refrigerate leftovers for up to 1 day.
Reheating
Reheat gently in a skillet over medium-low heat with a splash of wine or broth.
Nutrition Facts
Per serving (105mg) · 4 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates18g
Fat2g
Fiber680mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use chicken instead of veal?
- Absolutely—pounded chicken breast is a common and delicious substitute.
- Why is my prosciutto not crispy?
- Make sure the pan is hot enough and cook prosciutto-side down first without moving it.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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