Dive into the heart of Italian cuisine with this delightful Saltimbocca alla Romana recipe. Imagine tender veal cutlets layered with aromatic sage and prosciutto, bringing a burst of flavor to your dinner table. This dish is not just a meal; it’s an experience that transports you straight to the cobbled streets of Rome.
Whether you’re a fan of veal dishes or looking to impress your guests with an authentic Italian recipe, this Veal Saltimbocca recipe is perfect. Pair it with a side of roasted vegetables or a fresh salad for a complete meal that highlights the beauty of traditional Italian cooking.
And if you’re feeling adventurous, consider trying variations like Chicken Saltimbocca or even a creative twist with BBQ sausage for a unique flavor profile.
About Veal Saltimbocca
Veal Saltimbocca is a classic dish that hails from Rome, known for its delightful combination of flavors and textures.
This traditional Italian recipe features tender veal cutlets expertly wrapped in prosciutto, lending a savory depth that pairs beautifully with the aromatic sage leaves.
The name “Saltimbocca” translates to “jumps in the mouth,” aptly describing the burst of flavor you experience with every bite.
Ingredients That Shine
The key components of Veal Saltimbocca are simple yet impactful.
The core of the dish is the veal cutlet, known for its tenderness, which serves as a canvas for the rich prosciutto and fresh sage.
The addition of white wine not only enhances the sauce but also brings a hint of acidity that balances the dish, making it a harmonious meal.
Preparation Techniques
Preparing Veal Saltimbocca involves a few crucial steps to ensure each cutlet is perfectly cooked.
Starting with pounded thin veal cutlets allows for quick cooking, which keeps the meat juicy and succulent.
Dredging the cutlets in flour before cooking helps create a delicate crust that adds texture and flavor as they are sautéed in olive oil.
Cooking to Perfection
Cooking the veal cutlets requires attention to detail.
Searing them in a hot skillet results in a beautiful golden-brown exterior while preserving the tenderness inside.
Once cooked, deglazing the pan with white wine not only helps in creating a flavorful sauce but also makes the dish visually appealing, with the sauce glistening on the plate.
Serving Suggestions
Presentation plays a significant role in enjoying Veal Saltimbocca.
Garnishing with fresh sage leaves and serving alongside roasted vegetables enhances both the visual appeal and the flavor profile.
A wedge of lemon adds a refreshing brightness to the dish, making it even more inviting for guests.
Variations to Explore
While the traditional Veal Saltimbocca is a reliable favorite, there are plenty of variations to explore.
For those who prefer different proteins, Chicken Saltimbocca offers a lighter alternative, while BBQ sausage variations introduce a unique twist.
These adaptations allow for creativity in the kitchen while still highlighting the essence of Italian cuisine.
Authentic Veal Saltimbocca Recipe
Saltimbocca alla Romana
Ingredients
- 4 veal cutlets pounded thin
- 8 slices of prosciutto
- 8 fresh sage leaves
- ½ cup all-purpose flour for dredging
- 4 tablespoons olive oil
- ½ cup white wine
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Prep the Veal: Lay each veal cutlet flat and place two slices of prosciutto on top. Add two sage leaves and secure with toothpicks.
- Dredge the Cutlets: Lightly coat each cutlet with flour, shaking off any excess.
- Cook the Cutlets: Heat olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side until golden brown.
- Make the Sauce: Remove the cutlets and keep warm. Add white wine to the skillet, scraping up browned bits. Simmer for 2-3 minutes until slightly reduced.
- Serve: Plate the veal cutlets, drizzle with the white wine sauce, and garnish with lemon wedges.
Notes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 18g
- Protein: 30g
- Carbohydrates: 10g