The EASIEST Saltimbocca Recipe: Italian Classic (Ready in 10 Minutes!)

Saltimbocca alla Romana is one of Rome’s oldest and most loved dishes with each bite so tender, rich, and full of flavor that you can’t help but devour it.

Thin slices of veal are topped with salty prosciutto and fresh sage, then cooked in butter and white wine until the sauce turns silky and glossy. The meat stays soft, the piece of prosciutto adds a gentle crispness, and the sage perfumes the whole dish with its delicate aroma.

What makes Saltimbocca even better is how quick and easy it is. You only need a few ingredients and about ten minutes. It’s elegant enough for a dinner party, yet simple enough for a cozy weeknight meal.

💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/veal-saltimbocca-recipe/

#saltimbocca #italianfood #recipe

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INGREDIENTS:
4 veal fillets
4–8 slices Prosciutto San Daniele or Parma
A fresh bunch of sage
1 /4 standard glass of white wine
A bowl of all-purpose flour (for dusting)
50g / 1.7oz butter
Extra virgin olive oil (EVOO)
Salt and pepper

METHOD:
1) Place two pieces of veal between sheets of baking paper and gently pound them with a meat mallet until they are an even thickness. This helps them cook quickly and stay tender.
2) Lay a slice of prosciutto over each piece of veal and place a fresh sage leaf right in the center. Secure everything with a toothpick so the layers hold together nicely. Repeat the process with the remaining veal slices and set aside.
3) Next, lightly coat each piece in flour, making sure both sides are covered. Shake off any excess and place them on a plate, ready for the pan.
4) In a large frying pan, warm three to four tablespoons of extra virgin olive oil over medium heat. Add the butter and let it melt, then drop in the remaining sage leaves to infuse the EVOO with flavor.
5) Place the veal in the pan with the sage leaf side facing down first. Cook for about two minutes, then flip carefully and cook for another two minutes on the other side until the prosciutto becomes slightly crisp and the veal is golden.
6) Pour in a splash of white wine, letting it touch the oil rather than the meat. Give the pan a quick swirl so the wine mixes with the butter and oil. Add another splash if and keep swirling until the sauce reduces and turns slightly creamy.

HOW TO SERVE:
Before serving, remove the toothpicks so your guests can dive straight in. Arrange the veal slices neatly on a warm plate and spoon that rich, velvety sauce right over the top. Coat each piece so that it stays moist, tender and juicy. Add extra if there is any leftover so no sauce goes to waste.

Serve it quickly while the sauce is still glossy and smooth, as it will thicken the longer it sits. For a slightly more citrus taste, you can also squeeze a little fresh lemon juice over the top.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Saltimbocca alla Romana
0:30 Ingredients of Veal Saltimbocca
1:14 how to prepare veal fillet
3:14 How to coat the veal
4:00 How to cook Saltimbocca
7:20 How to serve Saltimbocca
8:21 Time to Eat the Saltimbocca alla Romana, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

This dish is so tender, creamy. You want these flavors to jump into your mouth, which is basically what salt bokeh translate to. Jumps in your mouth. I’m going to show you how to make salty bokeh aroma. [Music] Ingredients for salty boba aromana. I have four ve fillets. They got different names around the world. They’re basically ve little cutlets that you normally use for schnitle. You don’t want to use ve you can use chicken, you can use pork, you can use beef. Up to you. Okay. But the ve really is tender. It’s got beautiful flavors. I’ve got one per person. So it’s four of us at home. I’ve got one per person. I have a beautiful prochtoan. And you can use one to a maximum of two slices per view. I’ve got fresh sage from the garden. Use as much as you can. A standard glass of white wine. You can use any white wine that you want. You might not have to use all of it, but have one glass of white wine with you for this recipe. Enough flour to dust the wheels. 50 g of butter. You can use more if you want, but at least 50 g. Extra virgin olive oil. Salt and pepper. The first thing we need to do is to get a mallet and smash those uh ve fillets. So, what you need to do is to get baking paper. So you get one baking paper for the bottom and one to put on top. We’re going to place the wheel just on top like that. I will do two at a time. All right, here we go. Now we’re going to place the baking paper on top. And now the mallet. Now with the mallet, don’t use this side. Use the side with a flat surface and gently see press on the wheel. What we’re trying to do now is to uh break the nerves and to get a better tender piece of ve. Okay. So, we want to tenderize the meat. Great. Look how they are now. Look how much they grew. See the meat didn’t break. We’re going to do now is to add the proto. So, one lazo projut is enough. I’m going to add the fresh sage. One leaf is enough. We’re going to use more for the sauce. I know it’s not an ingredient, but make sure you have toothpicks in your house. You need to use toothpicks to make salty bokeh. The toothpick is needed to keep all these ingredients together. So, what we do is we’re going to put the toothpick through the sage and through the meat and then we come back on this side. [Music] Okay. So, what we do right now by doing this, we make sure that they are stuck together. They’re not going anywhere. And I put me toothpick through. Great job. See how easy this is? Place it here to rest. [Music] What we’re going to do now is to pass the ve prut and sage through the flour. Flour is very important to seal these three ingredients and also it’s going to help us to get the creamy sauce that you want for this dish. I will start by facing this down. So we add the flour there. Then you can put the flour on top. You can turn it around. Do the same. Make sure every single inch of this meat is covered by flour. Don’t worry about getting too much excess flour, okay? You do want the flour to make the sauce. Put it back on the plate. And now we do the same with this one. The best part about salt bokeh, they cook so quickly in less than 10 minutes. On a medium heat, nice large fry pan. We’re going to put about 3 or 4 tablespoons of extra virgin olive oil. We’re going to add the 50 g of butter. The butter will help us to make it creamier. It also adds beautiful flavors and extra virgin olive oil add that freshness and flavors as well. So, great combination of butter and extra virgin olive oil. While the butter melts, we’re going to add the rest of fresh sage. We turn the butter around. We don’t want to burn the sage, but the sage is adding beautiful flavors to the oil and butter to our sauce. Now, when we add the ve, we put this part, the sage part facing down. Okay, so let’s start by putting the ve down. Now, it’s very important for us to add the wine, but not yet. And I’ll show you why. Okay? Because basically what we need to do now is to cook the side first. Okay? If I’m going to add wine now, I’m going to remove the flour from the meat and we don’t want that. Okay. So, let’s concentrate on cook one side for about 2 minutes. As you can see, the flour is making this already creamy. Can you see that? Can you see those bubbles? That’s a combination of flour, butter, oil. Okay, it’s pretty pretty cool to be honest. You don’t have to cook the side with sage first. But the reason why I’m going to do this today is because we have to go through the meat. And to go through the meat, we have to cook the sage. We have to cook the prochto. And it might take a longer time. So, let’s focus on that first and then we turn it so we can finish it off. So, look, I’m going to turn it now. As you can see, the pushut is cooked, the sage is cooked, so it released the flavors. Right now, you will be able to smell beautiful flavors. The oil, the butter are angry. They need to relax. And the wine is going to help us to get the cream that we need. So, pour the wine on the oil, not on the steaks. So, as you can see, I’m not using the entire wine. I kept some here. Quickly move your pan. What the wine is going to do, you’re not going to drink the wine, so don’t worry. The wine will add flavors, will tenderize the meat, and will make the sauce creamier. Okay? The the alcohol is completely gone. Okay? So, do not worry about that. But, can you see how creamy the sauce is? Can you see? So, I’m going to add the rest of the wine now. Va timboka ready in less than 10 minutes. Look, the wine made the sauce and we have it. That’s it. We’re done. Let’s wait an extra maybe 30 seconds until the cream thick. You want to have a thick cream. So, let’s wait for this cream to thicken. Let’s see if the cream thicken. Oh yeah, we definitely have the cream. Okay, that’s it. We are done. Switch off the stove and serve this wonderful vultima. [Music] Look how perfect this vatim boka are. Look. Perfect. I can eat all of them by myself to be honest. Look. Creamy. Look at that cream. Look at that beautiful cream. See, if you don’t want to have wine with alcohol, you can buy non-alcoholic wine if you want to use it. It will do the job. Look at this. Look at this side. You can see it’s very, very tender. All right, let’s serve. All right, let’s put this in a plate. Stunning. Stunning. Stunning. Stunning. You basically want to do this quickly because otherwise the sauce, you want to do this quickly before the sauce thicken up. Okay? If the sauce will become thick, you can always add a little bit of wine to make it runny again. Now, let’s pour the sauce on top. [Music] This is the comfort food. They might not look amazing, might not look, oh wow, I want that. But trust me, the flavors of this beats any other Instagrammable food photos that you see. Like these flavors are unbeatable. So, what we’re going to do now is to remove the toothpick. And I’m going to show you how tender this is. Are you ready? Watch. Look at that. Look at that. Meat is cooked to perfection. It’s tender. It’s creamy. Make sure you get the cream on top. Let’s have a comfort food bite. It completely disappeared in my mouth. It melted in no time. This is one of the oldest Italian dishes that it will be in your recipe books forever. How can you go wrong with this? So good. Look at that. Look at that. It wants to jump in my mouth. Absolutely love it. Best part is here with the sages. Look, except the one with the sage. Totally. Look at that. Look at that. Look at that. And again, imagine you’re doing this with chicken, with any beef or pork. You just need to make sure you get uh some meat that cooks in no time. Okay. You know what? It’s perfect. But I even like the idea of adding some lemon zest or some lemon juice. I know it’s crazy, but I think it will really make this dish even more refreshing. Something I never done before. And the flavors I’m getting, it kind of remind me of the lemon. So, why not adding lemon? Do you like the idea? I think it’s cool. Guys, what are you waiting for? You have all the ingredients in your house. All you have to buy is the meat. Make it. Make your belly happy. Make this meat jump in your mouth. You can thank me later. Just write a comment below and say, “Thank you, Vincenzo, for showing me beautiful Italian food.” Cuz this is one of the most beautiful Italian creation. Thank you so much for watching this episode. I will see you on the next Vincenzo’s plate video recipe. Easy. Win Chenza’s plate.