Saltimbocca alla Romana
Classic Roman veal escalopes layered with prosciutto and sage, quickly pan-seared and finished with a glossy white wine and butter pan sauce. Elegant, speedy and full of punch — perfect for a midweek treat or an impressively simple dinner.
Saltimbocca alla Romana is the sort of dish Rome would wink at: showy, utterly unfussy, and properly delicious. Thin veal, salty prosciutto and perfume-of-sage — a few minutes in a hot pan and you’ve got dinner that looks and tastes like you’ve been cooking all afternoon.
Make it when you want a classy plate without faff: date night, guests, or simply when you feel like eating something smugly Italian on a Tuesday. The trick is in the speed — everything is prep, pan, eat. No oven drama required.
Ingredients
- 4 veal escalopes (or very thin veal cutlets) — about 120 g (4 oz) each; trimmed
- 8 slices prosciutto, thinly sliced — about 60–80 g total (2 slices per escalope)
- 12 leaves fresh sage leaves
- 30 ml olive oil
- 30 g unsalted butter — divided; about 2 tbsp
- 150 ml dry white wine
- 75 ml chicken stock (low-salt)
- 15 ml fresh lemon juice
- 30 ml flat-leaf parsley, chopped
- sea salt — a small pinch — prosciutto is salty, so go easy
- freshly ground black pepper — to taste
- 4 wedges lemon wedges — to serve
- 30 ml optional: gluten-free plain flour or cornstarch — for a light dusting if you like a tiny crust (omit to keep fully gluten-free)
Equipment
- meat mallet (or rolling pin)
- large frying pan (non-stick or stainless steel)
- tongs
- toothpicks or small skewers
- instant-read thermometer (optional)
Instructions
Trim any fat from the veal escalopes. Place one escalope between two sheets of clingfilm or in a plastic bag and gently pound with a meat mallet or rolling pin until evenly thin, about 4–5 mm. Repeat for all escalopes.
Season each escalope with a very light pinch of sea salt and a little black pepper. Remember: prosciutto is salty, so keep salting minimal.
Place 2 slices of prosciutto over each escalope, then top with 2–3 sage leaves (tuck some under the ham if you like). Secure each assembly with 1 small cocktail stick or fold the escalope over if large enough.
If using, very lightly dust each escalope on the meat side only with the optional gluten-free flour/cornstarch and shake off excess. This step is optional — skipping it keeps the dish naturally gluten-free and lighter.
Heat a large frying pan over medium–high heat until hot. Add the olive oil and half the butter (15 g). When the butter foam subsides and the fat is shimmering, add the saltimbocca, prosciutto-side down first (or seam-side if secured with a skewer).
Sear for about 60–90 seconds per side: start prosciutto-side down 60–90 seconds until golden and crisp, then flip and cook the meat side 45–60 seconds. Work in two batches if your pan is crowded.
Remove the cooked saltimbocca to a warm plate and tent loosely with foil. Pour off any excess fat, leaving the browned bits (fond) in the pan.
Over medium heat, add the white wine to the pan to deglaze, scraping up all browned bits. Let the wine bubble and reduce by about half — roughly 2–3 minutes.
Add the chicken stock and simmer 1–2 minutes to meld. Turn the heat to low and swirl in the remaining butter (15 g) and the lemon juice to make a glossy sauce. Taste and adjust seasoning — be cautious with salt because of the prosciutto.
Return the escalopes to the pan for 20–30 seconds just to warm through and coat in sauce. Sprinkle with chopped parsley and remove toothpicks before serving.
Serve immediately with a spoonful of pan sauce over each escalope and a lemon wedge on the side.
Tips
- Pound the veal evenly to 4–5 mm. If some bits remain thick the cutlet will overcook while thin bits are perfect.
- Use a hot pan and work in batches so the prosciutto crisps rather than steams — crowding the pan is the common rookie error.
- Deglaze immediately with wine while the pan is hot to lift the fond — that’s where the sauce gets its depth.
- If you want dairy-free, skip the butter and finish the sauce with a splash more stock and a drizzle of good olive oil.
- Make-ahead: assemble the saltimbocca (veal + prosciutto + sage) on a tray, cover and refrigerate up to 2 hours. Don’t salt before storing.
Substitutions
Veal escalopes → Thin chicken breast cutlets or pork escalopes (same weight portion)
Noticeably differentProsciutto → Serrano or Jamón Ibérico (same quantity)
Stays closeUnsalted butter → Extra-virgin olive oil or dairy-free block (same weight)
Stays closeDry white wine → Extra chicken stock plus 1 tsp white wine vinegar or lemon to taste
Noticeably different
Nutrition
Per serving · estimated
- 510
- Calories
- 36 g
- Protein
- 3 g
- Carbs
- 34 g
- Fat
- 1 g
- Fibre
- 2 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I use chicken instead of veal?
Yes — use thin chicken cutlets and follow the same quick searing times. The flavour changes (chicken is milder) but the method is identical.
Do I have to dust the veal with flour?
No — flour is optional. A very light dust gives a touch of crispness, but the strip of prosciutto and hot pan brown brilliantly without it; omitting it keeps the dish naturally gluten-free.
How do I stop the prosciutto from going soggy?
Ensure the pan is properly hot and don’t overcrowd it. Also sear prosciutto-side down first to crisp it, and serve immediately — sitting in sauce makes it soften quickly.
Can I make the sauce ahead?
You can make the wine-stock reduction ahead and reheat gently, but add butter (if using) just before serving for the best glossy finish.
Community Photos
No photos yet
Be the first to share your creation!
