Authentic Italian Saltimbocca Recipe | Veal with Prosciutto & Sage in 20 Minutes | Roman Classic
Learn how to make authentic Italian Saltimbocca alla Romana, a classic dish from Rome featuring tender veal cutlets topped with prosciutto and fresh sage, then pan-fried to perfection in a delicious white wine butter sauce. The name “saltimbocca” literally means “jumps in the mouth” in Italian, and once you taste this elegant yet simple recipe, you’ll understand why!
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This traditional Roman dish requires just a handful of quality ingredients and takes only 20 minutes from start to finish, making it perfect for weekn night dinners or impressive dinner parties. The combination of delicate ve, salty pushcido, aromatic sage, and rich butter sauce creates an unforgettable flavor experience that captures the essence of Italian cuisine. The recipe details. The ingredients for a serving of four. For the main components, we have four ve cutlets thinly sliced, about 150 g each. Four slices of pushcido dearma, thinly sliced. 8 to 16 fresh sage leaves. Half a cup of allpurpose flour or type0ero flour. salt and pepper to taste. For cooking, we need 2 tablespoons extra virgin olive oil, four tablespoons butter divided, half a cup of dry white wine, also toothpicks, which are optional. First, to prepare the ve, you want to place the ve cutlets between plastic wrap. Then gently pound with the meat mallet from center outward until 1/8 of an inch thick. Pat dry with paper towels. Now to assemble the salt and bokeh, first season one side of each cutlet lightly with salt and pepper. Then turn cutlets over to the unseasoned side. Place two fresh sage leaves in the center of each cutlet and press the leaves down firmly. Next, cut pushcido to fit the cutlet, leaving a small border of ve visible. Press pushcido firmly onto ve and sage. Secure with toothpick through the center if needed. Next, we’re going to place on the plate pushcido side down. To flour the cutlets, first you want to pour flour into a shallow bowl. Then take the salt and bokeh and place it in the flour pushcido side down. Turn gently and coat the other side. Shake off the excess flour and return to the plate pushcido side down. Now to cook the salt and bokeh. Heat olive oil and 2 tablespoons butter in large skillet over mediumigh heat. Once the butter melts and sizzles, place salt and bokeh pushcuto side down for 1 to two minutes until pushcido is crispy and golden. Flip carefully and cook the other side for 1 to 2 minutes. Transfer to serving platter and keep warm. Now to make the sauce, add white wine to the hot pan and scrape up the brown bits from the bottom with a spatula. Add the remaining two tablespoons of butter and two to four extra sage leaves. Simmer for 1 to two minutes until sauce reduces slightly and thickens. Then season with salt and pepper to taste. Now to finish and serve, return the salt and bokeh to the pan pushcido side up briefly to coat with the sauce. Place on serving plates. Pour the remaining sauce over top. Remove toothpicks before serving. Serve immediately while hot. The cooking times are prep time 10 minutes, cook time 10 minutes, a total time of 20 minutes, and they’re making four servings. Some pro tips. Use ve for authentic Roman style or substitute with chicken or pork. Pound ve gently. Don’t break through the meat. Don’t overseason as pushcuto is already salty. Keep cutlets thin for quick even cooking. Cook pushcido side first for crispy texture. Don’t overcook. V dries out quickly. Use good quality dry white wine like a pinogrig or sigon blanc. Let wine reduce properly to cook off alcohol. Serve immediately for best texture. Fresh sage is essential. Dried sage won’t work. Serving suggestions. You can serve with creamy mashed potatoes or palenta. Pair with sauteed spinach or green beans. Add roasted asparagus or broccolini. Serve with risoto millise. Accompany with simple arugula salad and pair with Italian white wine like forcati or verdikio.
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