Saltimbocca alla Romana
Saltimbocca alla Romana is a classic Italian dish made with tender veal cutlets wrapped in prosciutto and fresh sage, then sautéed to perfection. The combination of savory prosciutto and aromatic sage creates a deliciously rich and flavorful experience. The dish is finished with a splash of white wine sauce, enhancing the savory elements and making this simple dish a standout on any table.
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
If veal is unavailable, you can substitute with thinly sliced chicken or pork cutlets for a similar result. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for the sauce. This dish pairs beautifully with a simple side of roasted vegetables, potatoes, or a fresh salad.