Saltimbocca alla Romana

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Servings: 4

Origin

• Region: Lazio (Rome)

• Historical Context: While its absolute origin is debated (with some pointing to Brescia), it became completely adopted and perfected by Roman trattorias in the late 19th century, cementing it as a foundational pillar of Roman cuisine.

Description

The name literally translates to "jump in the mouth," an accurate description of its intense, savory flavor. It consists of paper-thin veal cutlets seasoned with fresh, pungent sage, pinned tightly with a sheet of salty prosciutto, and flash-fried in a velvety white wine and butter reduction.

Presentation

Served immediately while piping hot on individual warmed plates. The golden cutlets are arranged overlapping one another, draped elegantly in the glossy, light-amber pan sauce, and optionally garnished with an extra sprig of fresh sage.

Ingredients

• 4 large veal cutlets (approx. 100g each, cut from the top round or loin)

• 4 slices high-quality Prosciutto di Parma (thinly sliced but intact)

• 4 to 8 fresh, large sage leaves

• 30g unsalted butter

• 30ml extra virgin olive oil

• 60g all-purpose flour (for light dusting)

• 120ml dry white wine (such as Frascati or a crisp Sauvignon Blanc)

• Fine sea salt and freshly ground white pepper, to taste

• Toothpicks (for securing the layers)

Step-by-Step Directions

1. Pound the Veal: Place the veal cutlets between two sheets of plastic wrap. Using the flat side of a meat mallet, gently but firmly pound the cutlets from the center outward until they are uniform and paper-thin (about 1/8-inch thickness).

2. Layer the Flavors: Season the top side of each veal cutlet very lightly with sea salt (remember, the prosciutto is naturally salty) and white pepper. Lay one slice of prosciutto flat over each cutlet, trimming any excess to match the shape of the veal. Place one or two fresh sage leaves right on top of the prosciutto layer.

3. Secure: Thread a toothpick down through the sage leaf, prosciutto, and veal, then back up again, effectively pinning all three layers completely flat together.

4. Flour Coat: Lightly dust only the bottom, un-layered veal side of the cutlet with flour, shaking off any excess. This helps create a smooth, velvety emulsion for the pan sauce later.

5. Flash Fry: In a wide skillet, heat the olive oil and half of the butter (15g) over medium-high heat until foaming. Lay the cutlets flat in the pan, prosciutto-and-sage side facing down first. Fry rapidly for 1 to 2 minutes until the prosciutto crisps slightly. Flip the cutlets to the flour-dusted veal side and cook for another 1 to 1.5 minutes. Do not overcook. Transfer the cutlets to a warm plate and remove the toothpicks.

6. De-glaze & Emulsify: Pour the dry white wine directly into the hot skillet, cranking the heat to high. Scraping the bottom of the pan continuously, let the wine boil down and reduce by half (about 2 minutes). Drop in the remaining 15g of cold butter, swirling the skillet off the flame until it melts completely into a glossy, rich sauce. Pour the emulsion over the plated veal and serve.

Optional Variations

• Chicken Saltimbocca: Easily adapted by substituting the veal with thinly sliced, pounded chicken breasts for a lighter, modern variation.

Cooking Tips

• Make sure the butter added at the very end is cold. Cold butter helps create a proper glossy emulsion (lucidatura) rather than breaking into separate oil and solids.

Nutrition Facts

• Calories: 310 kcal

• Carbohydrates: 6g

• Protein: 34g

• Fat: 15g

• Saturated Fat: 6g

• Cholesterol: 115mg

• Sodium: 740mg