Saltimbocca Alla Romana Recipe(At Home!)

Craving a taste of Rome? Look no further than Saltimbocca alla Romana! This classic dish translates to “jump in your mouth,” and for good reason. 

Thin veal cutlets are layered with savory prosciutto and aromatic sage, then pan-fried to crispy perfection. With just a handful of ingredients and this easy-to-follow recipe, you can recreate this restaurant-worthy dish in your own kitchen.

Ingredients

• 8 thin veal scaloppine (cutlets)
• 8 slices prosciutto
• 8 fresh sage leaves
• All-purpose flour for dredging
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• Salt and black pepper to taste
• Lemon wedges, for serving (optional)

Instructions

Prepare the Veal

Place each veal cutlet between two pieces of plastic wrap. Using a meat mallet, pound the cutlet until it is thin and even in thickness, about 1/4 inch thick. 

This will help the veal cook quickly and evenly throughout. Season the pounded veal lightly with salt and freshly ground black pepper to enhance the meat’s natural flavor.

Assemble the Saltimbocca

Lay a sage leaf flat on a work surface. Place a veal cutlet on top of the sage leaf. Season the veal with a pinch of salt and pepper. Drape a slice of prosciutto over the veal, pressing the edges gently to adhere to the meat. 

You can use a toothpick to secure the assembly, but it’s not always necessary. The prosciutto will help hold everything together as it cooks.

Dredge and Cook

Dredge each saltimbocca in flour, shaking off any excess flour to prevent burning. This light coating of flour helps create a beautiful golden brown crust on the outside of the saltimbocca while keeping the veal juicy and tender on the inside. 

Heat a mixture of olive oil and butter in a large skillet over medium-high heat. The olive oil helps to raise the smoke point of the butter, preventing it from burning at high temperatures. Once the fat is hot and shimmering, add the saltimbocca, prosciutto-side down. 

Sear the saltimbocca for 1-2 minutes per side, or until golden brown. Be careful not to overcrowd the pan, as this can cause the temperature to drop and prevent the saltimbocca from browning properly. Cook the saltimbocca in batches if necessary. 

Once cooked, transfer the saltimbocca to a plate and tent with foil to keep warm. This allows the juices to redistribute throughout the meat, making the final dish more flavorful and tender.

Make the Sauce

Deglaze the pan with white wine, scraping up any browned bits stuck to the bottom of the pan. These browned bits contain flavorful caramelized meat drippings, and scraping them up helps to incorporate them into the sauce for a richer taste. 

Let the wine simmer for a minute, allowing the alcohol to cook off and concentrate the flavor. Then, add chicken broth to the pan. Bring the mixture to a simmer and cook until the sauce reduces by about half, or until it thickens slightly. This takes about 5 minutes. 

The reduction process intensifies the flavors of the wine and broth, resulting in a more complex and flavorful sauce. Season the sauce with salt and pepper to taste, adjusting the amount to your preference.

Serve

Plate the saltimbocca and spoon the pan sauce over the top. Garnish with lemon wedges for a touch of acidity (optional).

Tips

• You can substitute chicken breasts for veal, but pound them very thin so they cook evenly.
• You can use chicken broth if you don’t have white wine.
• Add a splash of heavy cream at the end for a richer sauce.
• Serve saltimbocca with pasta, polenta, or mashed potatoes.

Conclusion

Saltimbocca alla Romana is a timeless Italian dish that has captured the hearts of food lovers around the world. With its tender veal, crispy prosciutto, and rich Marsala sauce, this recipe is sure to become a staple in your kitchen. So why not give it a try? With these simple steps and helpful tips, you’ll be well on your way to creating a culinary masterpiece that will leave your taste buds jumping for joy!