Classic Veal Saltimbocca (Saltimbocca alla Romana)

Classic Veal Saltimbocca (Saltimbocca alla Romana) a true Roman classic that with definitely tantalize the taste buds with hints of sage, flavorful prosciutto, and the most tender veal you have ever tasted. Easy, fast, and beautiful! Try it today!

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Classic Veal Saltimbocca

This is such a known dish in the area of Rome and Lazio region of Italy. It is so good that it has even traveled outside this region to many parts of Italy and abroad. "Saltimbocca" means to literally jump in your mouth. I have to say it truly does that with its most unique flavor combinations and textures. Sure to excite the palate to no end.

This recipe is super easy and will surely become a favorite of yours, too. Let's get started, into the kitchen we go to make Classic Veal Saltimbocca "Saltimbocca alla Romana"!

Gather up the equipment

This is what you need for utensils from you kitchen:

• Bowl for flour
• Cutting board
• Meat cleaver
• Glass for wine
• Deep frying pan
• Tongs
• Knife
• Spatula
• Spoon
• Serving dish

Here are the ingredients for our Classic veal Saltimbocca

Truly very few ingredients needed, here they are:

• Veal fillets
• Type "00" flour or all-purpose
• Salt and pepper
• Fresh sage
• Thinly sliced prosciutto
• Olive oil
• Butter
• White wine

Let the pounding begin

To ensure that your veal will be super tender, we need to pound it a bit with the meat cleaver. Remember, pound with loving kindness, not vengeance, as you will break up the fillet. This is how we do it:

• Take a few of the veal fillets and encase them in some plastic wrap. Pound the fillet from the center out flattening it. Turn over and do the same to the other side. It should be less than an eighth of an inch thick.
• Do this with all the fillets, then lay them out on your cutting board.
• Season very lightly with salt and pepper on one side, then turn them over.
• Place a fresh washed and dried sage leave in the center of the fillets, and press it down.
• Grab a slice of prosciutto and cut it to fit into the fillet. Then press the prosciutto into the veal making it stick together. Some run a toothpick through the center to make sure it does not come apart. I have found that it is not really necessary.

Time to flour up the Veal Saltimbocca

This is a very important step in really having success in this Classic Veal Saltimbocca (Saltimbocca alla Romana). Follow along:

• Take your veal saltimbocca and place prosciutto side down into the flour. Carefully turn it over and back into the flour to coat the other side. Shake gently any excess flour, and place onto a dish, prosciutto side down. This helps in the bonding process between the prosciutto and veal.

A little sautéing goes a long way

What I love about this Classic Veal Saltimbocca (Saltimbocca alla Romana) is that it takes just a few minutes to cook. Here is how it is done:

• Heat up some olive oil and butter in a sauté pan. Place fillets prosciutto side down and cook for one minute, then turn over and cook for another minute.
• Take out of the pan and place on a dish.
• Pour white wine into the pan with the butter, and add a couple of sage leaves, too, for extra flavor. Use a rubber spatula to break up all that goodness on the bottom of the pan. Let that simmer and thicken for a minute or so.
• Place the fillets prosciutto side up back into the pan quickly just to coat the bottom with the sauce, then place veal saltimbocca onto your serving dish.

• Pour the remaining sauce from the pan over top, and voilà, it is done.

Classic Veal Saltimbocca (Saltimbocca alla Romana), a thing of beauty!

We have come to really love this Classic Veal Saltimbocca (Saltimbocca alla Romana). It is one of those dishes you want to share at a dinner party, or special occasion gathering. It presents beautifully, and the aroma of the sage, wine, prosciutto, and all the other ingredients dancing together in a wonderful waltz is absolutely mouthwatering!

The true test is a taste!

This veal saltimbocca is just so tender. It is true what they say when it hits your mouth there is lots to jump about. The prosciutto offers that umami and flavors the veal so beautifully, combined with the creaminess of the veal is just heavenly!

The hidden gem of sage plays delightfully on the palate with its mild spice and herbaceous nature, while the sauce adds such a wonderful luxuriousness to the whole.

Looking for that one of a kind dish to serve at your next dinner party? We think this Classic Veal Saltimbocca (Saltimbocca alla Romana), fits the bill perfectly!

For a classic Roman menu, serve Bucatini alla Matriciana as the first course, followed by Saltimbocca alla Romana, with a side of salad, potato purée, or Stewed peas and onion. End the meal with a classic Roman dessert, Crostata ricotta e cioccolato.

Buon Appetito!

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