Saltimbocca alla Romana is one of those recipes that truly captures the essence of Italian cooking. It’s simple, quick to prepare, and full of flavour. A traditional dish from the Lazio region and a classic of Roman cuisine, saltimbocca alla Romana is both rustic and refined.
The dish is made with thin slices of veal topped with prosciutto and sage. The veal is lightly dusted with flour on the bottom side, then pan-fried in butter for just a couple of minutes. After that, it’s finished with a splash of white wine. It comes together in no time, making it perfect for a weekday meal, yet elegant enough to impress guests. It’s best not to add extra salt, as the prosciutto already provides all the seasoning you need.
The name “saltimbocca” means “jump in the mouth,” and you’ll understand why the name is so appropriate — the tender veal, the savoury prosciutto, and the fragrance of sage are simply irresistible.
A Bit of History
The origins of Saltimbocca alla Romana are a matter of debate between Rome and Brescia. The first mention of the dish appears in Pellegrino Artusi’s famous cookbook La scienza in cucina e l’arte di mangiar bene (1891). Artusi, often called the father of modern Italian cuisine, documented recipes from all over Italy and played a key role in shaping the country’s culinary identity.
Questions about its Roman origins were later raised by Ada Boni, who suggested that Saltimbocca alla Romana may actually come from an older Brescian recipe. Her uncle, Adolfo Giaquinto — chef, writer, and poet — included a very similar version in his Manuale Pratico di Cucina, naming it Saltimbocca alla Bresciana.
Over time, many variations have appeared. Some use olive oil instead of butter. Others swap bacon for prosciutto or add extras like capers and artichokes. Despite these twists, the traditional version remains a timeless favourite.
Serve it with patate sabbiose, roasted vegetables, or a fresh salad, and you’ll have a meal that feels comforting, rustic, and delicious.
Servings: 4
Ingredients:
- 10 thin veal cutlets
- 10 thin slices prosciutto di Parma
- 10 fresh sage leaves
- 1 cup (120g) all-purpose flour
- 2 oz (60g) unsalted butter
- 1/2 cup (120ml) dry white wine
- Black pepper to taste
- 10 toothpicks (for securing the saltimbocca)
- 1/2 ladle water
Step-by-Step Instructions:
- Prepare the veal cutlets:
Lay 10 thin veal cutlets on a flat surface and cover them with baking/parchment paper. Gently pound them with a meat mallet to tenderise and flatten slightly. - Assemble the saltimbocca:
Place 10 thin slices prosciutto di Parma and 10 fresh sage leaves on top of the veal cutlets. Secure each cutlet with 1 toothpick. - Dredge the saltimbocca:
Place 1 cup (120g) all-purpose flour on a plate. Lightly dredge the veal cutlets in the flour on the side without ham and sage, shaking off any excess. - Sauté the saltimbocca:
In a large skillet, melt 1.5oz (40g) unsalted butter over medium-high heat. Add the saltimbocca and cook for 2-3 minutes on each side, until golden. Pour in 1/2 cup (120ml) dry white wine and let it evaporate completely. Transfer the cooked saltimbocca to a plate and cover to keep warm. - Finish the sauce:
Add the remaining 1 oz (20g) unsalted butter and 1/2 ladle water to the skillet. Swirl to create a light, glossy sauce that complements the saltimbocca. - Serve and enjoy:
Arrange the saltimbocca on a serving platter and drizzle the sauce over them. Serve immediately with patate sabbiose, roasted vegetables, or a fresh salad.
Buon appetito!
Nutritional Information (per serving):
Calories: 420 kcal | Carbohydrates: 6 g | Protein: 32 g | Fat: 28 g | Saturated Fat: 12 g | Fibre: 1 g | Sugar: 0 g | Sodium: 680 mg | Cholesterol: 120 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Saltimbocca alla Romana (Roman-style veal cutlets)
Ingredients
- 10 thin veal cutlets
- 10 thin slices prosciutto di Parma
- 10 fresh sage leaves
- 1 cup (120g) all-purpose flour
- 2 oz (60g) unsalted butter
- 1/2 cup (120ml) dry white wine
- Black pepper to taste
- 10 toothpicks (for securing the saltimbocca)
- 1/2 ladle water
Instructions
- Prepare the veal cutletsLay the veal cutlets on a flat surface and gently pound them with a meat mallet to tenderise and flatten slightly.
- Assemble the saltimboccaPlace a slice of prosciutto and a fresh sage leaf on top of each veal cutlet.Secure them together with a toothpick.
- Dredge the saltimboccaLightly dredge the veal cutlets in flour on the side without ham and sage, shaking off any excess.
- Sauté the saltimboccaIn a large skillet, melt 40g of butter over medium-high heat. Add the saltimbocca and cook for 2-3 minutes on each side, until golden. Pour in the dry white wine and let it evaporate completely. Transfer the cooked saltimbocca to a plate and cover to keep warm.
- Finish the sauceAdd the remaining 20g butter and 1/2 ladle of water to the skillet. Swirl to create a light, glossy sauce that complements the saltimbocca.
- Serve and enjoyArrange the saltimbocca on a serving platter and drizzle the sauce over them.Serve immediately with patate sabbiose, roasted vegetables, or a fresh salad.
