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!
PrintClassic 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!
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 24 minutes
- Yield: serves 2 people 1x
- Category: main
- Method: stoveop
- Cuisine: Italian
Ingredients
- 4 veal fillets roughly 6 inches by 4 inches, and ⅛ of an inch thick
- salt and pepper
- 6 fresh medium to large sage leaves
- 4 thin slices of Italian Prosciutto di Parma
- ½ cup type "00" flour or all-purpose
- ¼ cup good white wine
- 2 Tbsp butter
- 2 Tbsp evo oil
Instructions
Preparing the saltimbocca:
- Take veal fillets and encase in plastic wrap. With a meat cleaver pound gently from the center out on both sides.
- Season one side with salt and pepper. Turn over and place fresh sage leave in the center of the unseasoned side. Press down.
- Now cut the prosciutto to a size that fits into the veal fillet, leaving a slight border of veal visible. Press the prosciutto down into the veal and sage. Do this with all the veal fillets. Take saltimbocca, and put it on a plate prosciutto side down.
- Toss flour into a shallow bowl. Take saltimbocca and place into flour prosciutto side down. Turn over gently and coat the other side. Shake off any excess flour and then put back onto plate prosciutto side down.
Cooking the saltimbocca:
- In a medium deep sauté pan heat up evo oil and 1 tablespoon of the butter on medium to high heat. Once butter has melted place the saltimbocca prosciutto side down into the pan, and cook for 1 minute.
- Turn saltimbocca over and cook other side for one minute. Take out of pan and let rest on a plate.
Finishing the saltimbocca:
- Pour the white wine in the pan, and with a rubber spatula scrape al the goodness off the bottom of the pan. Add in the in butter and the two sage leaves and let that simmer for one minute.
- Place saltimbocca back into pan prosciutto side up just to coat the bottoms with sauce then place on a serving dish.
- Pour the remaining sauce over top, and serve.
Enjoy!
Notes
Remember to season slightly because the prosciutto has a fair bit of saltiness to it.
You can use a toothpick running it lengthwise to attach the prosciutto and sage to the veal. I do not find this necessary.
For the fillets, ask your local butcher to prepare cut fillets for you.
Use a wine that you would drink for the sauce.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Lauren Michael Harris says
I had a dish like this at Disney and was looking for a similar recipe I could make at home. We tried this one and everyone loved it - great recipe!
Thank you Lauren, it is always a pleasure and joyful to know the recipe is being done. So easy and the tenderness and flavor is always phenomenal, especially when there is lots of love going into the food! Thanks again for sharing. We really appreciate it!
Happy new Year!
Cheers
Dennis says
Thank you for sharing your veal saltimbocca recipe, it looks delicious!
Your so welcome Dennis, it is such a wonderfully easy recipe, that is absolutely delicious. Sure hope you get to try it!
Tammy says
I must admit I love veal but it's certainly a delicacy in our home. This looks beautiful and a real treat to have for the holiday season. I love how simple it is to make also.
Hi Tammy, that is so fantastic that you love veal truly a delicacy. That's what we love about our culture, the abundance of these authentic simple delicious recipes! Thanks for sharing, really appreciate it!
Erin says
I hadn't had veal in years. I tried your recipe and loved it! Will definitely put it in our regular rotation.
Hi Erin, that is so wonderful that you tried this recipe and enjoyed it so much. perfect for those go to weekly recipes. Thanks for trying it, so grateful that you did!
Cheers!
Jamie says
This veal recipe looks absolutely delicious and yummy! It was cooked to perfection! I tried it at home and everyone just loves it! Will definitely do this again! Thanks!
Hi Jamie, makes us so happy when our recipes are tried and enjoyed as much as we do. These don't take long to prepare and the flavor explosion is exquisite! Thanks for trying it!
Happy cooking!
veenaazmanov says
This is surely a festive recipe. Thanks for all the step by step detailing. Cant wait to try it this weekend.
Hi Veena, thanks, we always try to make it easy to follow for our recipes. So glad you felt that way too!
Have a wonderful day!
Sharon says
This veal saltimbocca is a lovely dish that is perfect for those special date nights.
We agree Sharon, nothing like haring delicious food with the one you love for those romantic memorable moments. Thanks for sharing!
Have a great week in the kitchen!
Amanda Dixon says
This turned out so, so good! This is one of my favorites to order, and it came out restaurant quality.
Hi Amanda, makes us so happy that you felt it was restaurant quality! We love it and it is always spot on. Great cooking Amanda, thank you for trying it!
Cheers!
Natalia says
I made this recently, and my dinner companion loved it. She finished off the broth as if it were soup. Simply delicious! I do put a sage leaf underneath the prosciutto, though – as well as the 8 leaves in the sauce.
Hi Natalia, that's what we like to see, people cleaning their plates, lol. Yes that sage just gives such robust aroma and flavor to the veal and sauce. Love using sage! Well done, and thank you!
Pamela Menzel says
I made this dish for my family for Valentine’s Day! Veal is my husbands favorite…he LOVED it. He said best meal he’s had all year thus far…Follow directions as indicated.
Hi Pamela, you don't know how happy that makes us. We are trying to inspire people in true Italian and in this case Roman cuisine. It is a wonderful recipe that whoever has tried and loves veal, becomes a favorite. Thaank you so much for making it on a special occasion like Vaalentines Day. What a way to show the one you love appreciation, and warmth!
Well done!
Cheers!
Sumaiya Sultana says
This Classic Veal Saltimbocca recipe looks absolutely exceptional! I love how you've showcased this iconic Roman dish with its elegant combination of tender veal, savory prosciutto, and fragrant sage. The fact that it's both quick to prepare and full of authentic Italian flavor makes it perfect for both weeknight dinners and special occasions. Thanks for sharing such a beautifully presented recipe—it's a wonderful way to bring a taste of Rome into the home kitchen!
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