Classic Veal Saltimbocca (Saltimbocca alla Romana)

Classic Veal Saltimbocca (Saltimbocca alla Romana)-feature-platter

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5 from 10 reviews

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!


  • 4 veal fillets roughly 6 inches by 4 inches, and 1/8 of an inch thick 
  • salt and pepper
  • 6 fresh medium to large sage leaves
  • 4 thin slices of Italian Prosciutto di Parma
  • 1/2 cup type "00" flour or all-purpose
  • 1/4 cup good white wine
  • 2 Tbsp butter
  • 2 Tbsp evo oil


Preparing the saltimbocca:

  1. Take veal fillets and encase in plastic wrap. With a meat cleaver pound gently from the center out on both sides.
  2. Season one side with salt and pepper. Turn over and place fresh sage leave in the center of the unseasoned side. Press down.
  3. 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.
  4. 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:

  1. 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.
  2. Turn saltimbocca over and cook other side for one minute. Take out of pan and let rest on a plate.

Finishing the saltimbocca:

  1. 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. 
  2. Place saltimbocca back into pan prosciutto side up just to coat the bottoms with sauce then place on a serving dish. 
  3. Pour the remaining sauce over top, and serve.



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.


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