Italy Saltimbocca alla Romana (Veal with Prosciutto and Sage)
Saltimbocca, meaning “jump in the mouth,” is practically a promise of how wonderful this dish tastes. It consists of thin veal cutlets cooked with prosciutto and fresh sage, which is popular in Roman herb gardens. Although this dish is said to originate in the northern region of Brescia and can be made in a variety of ways, saltimbocca alla romana is the most common version made by Italians.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (453 g) veal loin, cut into 8 pieces
- Freshly ground black pepper
- 16 leaves fresh sage
- 16 slices prosciutto
- 1 cup (240 ml) chicken stock
Directions
- Wrap a medium-sized cutting board in plastic wrap.
- Place 2 veal slices on board and cover with plastic wrap.
- Use a small mallet to flatten veal to about one-fourth inch (6 mm) thick.
- Set veal slices aside and repeat process with remaining veal.
- Season each cutlet with freshly ground black pepper.
- Layer each cutlet with 2 leaves of sage and 2 pieces of prosciutto. Secure layers by inserting a toothpick through all three ingredients.
- Spread flour on a large plate and dredge veal pieces until each is lightly coated. Set aside.
- In a saucepan over medium-high heat, heat olive oil.
- Add veal to hot oil with prosciutto-side down.
- After about 2 minutes, turn over and cook for another 2 minutes.
- Drain cooked saltimbocca on paper towels.
- Repeat cooking process with remaining veal.
- Discard oil and deglaze pan with chicken broth.
- Add butter to pan and reduce sauce for a few minutes.
- Return drained saltimbocca to pan to warm with the sauce.
- Serve together.
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