Classic Saltimbocca alla Romana
Tender veal cutlets wrapped in prosciutto and fresh sage, pan-seared in a silky white wine and butter sauce.
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20 min
Easy
Italiana
2 servings
The story behind
Hey! I'm so glad you shared this photo because Saltimbocca is one of my all-time favorites. The name literally translates to 'jump in the mouth,' and it's so true—the mix of salty prosciutto and aromatic sage is a total flavor bomb. This Roman classic taught me that sometimes the simplest ingredients make the most sophisticated meals. I love making this for a quick weeknight dinner when I want something that feels fancy but takes less than 20 minutes. My pro tip: serve it with a side of buttery mashed potatoes to soak up that incredible sauce and a crisp glass of dry white wine. It's the ultimate treat-yourself lunch!
Instructions
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1Place a slice of prosciutto and a sage leaf on top of each veal cutlet. Secure them with a toothpick so they stay in place.
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2Dredge only the bottom side of the veal (the side without the ham) in a little bit of flour, shaking off any excess.
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3In a skillet with hot melted butter, sear the cutlets prosciutto-side down first for one minute, then flip them over.
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4Pour in the white wine and let it reduce over high heat for a couple of minutes until the sauce thickens slightly. Remove the toothpicks before serving.
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