Saltimbocca Alla Romana
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Saltimbocca Alla Romana

Saltimbocca is a typical dish to Lazio region and Rome in particular. Super tender veal cutlets topped with Italian prosciutto and scented with sage.
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Main Course
Cuisine: Italian
Servings: 4


  • 4-8 veal scalloppine , thinly cut and pounded top rounds
  • 8 prosciutto crudo slices
  • 8 fresh sage leaves
  • ½ cup dry white wine
  • 2 oz butter
  • Extra virgin olive oil
  • Salt , pepper to taste


  • Place veal slice on a piece of parchment paper and cover it with the remaining end. Pound with meat tenderizer or meat pounder until it becomes super thin and soft.
  • If the veal slice got to large cut it in half. In this case 4 slices of meat will be enough to make 8 satimbocca.
    Repeat the same process with remaining slices.
  • Lay prosciutto slice over each slice of veal, top with sage leaf and secure all together with a toothpick.
  • In a large pan heat butter with a drizzle of extra virgin olive oil.
    Once butter is melted place veal cutlets sage side down.
  • Add white wine.
    Cook until lightly browned then flip over and cook on the other side.
  • Add salt and pepper to taste. Keep in my that prosciutto is already salty so you’ll need just a tiny pinch of salt if any.
  • Serve immediately topped with the sauce from the pan where saltimbocca was cooked.