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Saltimbocca Alla Romana is a quintessential dish that embodies the heart and soul of Italian cuisine. Originating from Rome, this traditional recipe showcases the rich culinary heritage of the region, offering a delightful combination of flavors that has made it a beloved choice among food enthusiasts. The name "Saltimbocca" translates to "jump in the mouth," a fitting description for this dish, which features tender veal cutlets layered with savory prosciutto and aromatic sage, creating a symphony of tastes that dance on the palate.

Saltimbocca Alla Romana

Discover the magic of Saltimbocca Alla Romana, a classic Roman dish that features tender veal cutlets layered with savory prosciutto and aromatic sage. This delightful combination invites a burst of flavors that will make you savor every bite. Simple yet sophisticated, it's a perfect representation of Italian culinary tradition, relying on just a few high-quality ingredients. Try your hand at this timeless recipe and bring a taste of Italy to your table! #Saltimbocca #ItalianCuisine #VealRecipes #Foodie #CookingAtHome #ItalianFood
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Ingredients
  

4 slices of veal cutlets (about 120g each)

4 slices of prosciutto

4 fresh sage leaves

1 cup dry white wine

4 tablespoons unsalted butter

2 tablespoons olive oil

Salt and black pepper to taste

Toothpicks or kitchen twine for securing

Instructions
 

Prep the Veal: Lay the veal cutlets on a clean surface and lightly pound them to an even thickness of about 1/4 inch using a meat mallet.

    Layering: On each slice of veal, place a slice of prosciutto and a sage leaf. Secure them in place using toothpicks or tie with kitchen twine.

      Seasoning: Lightly season the veal on the outside with salt and black pepper. Be careful with the salt; prosciutto is salty already.

        Searing: In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. Once the butter has melted and begun to foam, add the veal slices, sage side up. Cook for about 2-3 minutes until the bottom is golden brown, then carefully flip them over.

          Deglazing: After about another 2-3 minutes, pour in the white wine. Let it simmer for a minute, scraping up any browned bits from the bottom of the pan.

            Finishing Touches: Reduce the heat to low and let the wine simmer for about 5 minutes or until it reduces slightly. Add the remaining butter and swirl the pan until it’s melted and incorporated into the sauce.

              Serve: Remove the toothpicks or twine. Serve the Saltimbocca warm, drizzled with the pan sauce. Accompany with a fresh salad or sautéed vegetables.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings