Saltimbocca alla romana

Preparation 10 mins – Cooking Time 10 mins
Low: difficulty

Ingredients (for 4)

  • 8 veal cutlets
  • 8 slices of raw prosciutto
  • 50 g of butter
  • 100 ml of white wine
  • 10 g of sage
  • 60 g of flour
  • salt
  • pepper

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  1. Cut the veal cutlets, season with salt and pepper. Lay a slice of prosciutto and a thoroughly washed and dried sage leaf on top of each veal cutlet, setting everything with a wooden toothpick.
  2. Flour the veal cutlets on the meat side. Place over heat in a sufficiently large frying pan, capable of holding all of the cutlets, melt the butter, add the saltimbocca and sauté for a few minutes only on the floured side. Pour over the white wine and let evaporate.
  3. Place the saltimbocca on the plate and baste with the cooking liquid.

Before flavouring the meat with the prosciutto and sage, lightly pound the cutlets. For an excellent result, flour the cutlets at the last minute.