Saltimbocca alla Romana

Saltimbocca  which literally means “Jumps in the mouth”, is a Roman dish.  I love making these  pretty little prosciutto  and sage covered veal delights.  Fast and easy to make, they are great to serve for guests and so visually inviting …Lets cook!!

Saltimbocca Alla Romana

  • Servings: 6
  • Difficulty: easy
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Let these little delights jump into your mouth!!


1 1/2 lbs of veal scallopini style cutlets

1/2 lb thinly sliced imported prosciutto  (Parma or San Danieli)

1 cup of dry white wine

Large Sage Leaves (enough to adequately cover each piece of veal)

Extra virgin olive oil


Fresh ground pepper to taste


-Using either plastic wrap or parchment paper,lay the pieces of veal on the paper leaving space for the veal to expand, cover with another layer of paper,  using a meat pounder, pound out the veal,  careful not to tear the meat

-Lay the prosciutto on top of the veal, cover the entire surface

-Lay a large sage leaf on top of the prosciutto, recover with the parchment and lightly pound to flatten the three items,  using a toothpick, secure the sage leaf thru the prosciutto and veal.  *note- feel free to use more that one sage leaf per surface,  I like to cut the veal in two, if the scallops are long so each piece has one large sage leafIMG_1264

-In a skillet, on medium heat, drizzle the olive oil, add a knob of butter, heat until butter starts to lightly foam, add the veal, prosciutto side down, (this will flavor the pan and lightly render the prosciutto ) lightly brown, then,  turn and brown the other sideIMG_1269.JPG


-As you are cooking off the veal, place the cooked veal on a platter until you finish cooking all the pieces


-When all the veal is browned and resting on a platter, add the wine to deglaze the pan, scrape the bottom to remove all the brown bits, add pepper, cook to reduce the sauce, then carefully place the veal back into the pan to rewarm with the reduced sauce

-Serve and enjoy

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Buon Appetito!