Name: Saltimbocca alla Romana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 veal cutlets (pounded thin, about 2 oz each); 8 slices prosciutto; 8 fresh sage leaves; 2 tbsp all-purpose flour; Salt and pepper; 3 tbsp olive oil; 2 tbsp butter; ½ cup dry white wine; 2 tbsp butter; Lemon wedges

Spoon Simple

Saltimbocca alla Romana

Thin veal cutlets topped with prosciutto and sage, pan-seared and finished in a white wine butter sauce. Roman classic whose name means 'jumps in the mouth.'

Prep 15 min

Cook 15 min

Total 30 min

Serves 4

Dinner·Italian·Medium

Ingredients

Step 1 — Prepare the cutlets

8 veal cutlets (pounded thin, about 2 oz each)
8 slices prosciutto
8 fresh sage leaves
2 tbsp all-purpose flour
Salt and pepper
3 tbsp olive oil
2 tbsp butter

Step 2 — Make the sauce

½ cup dry white wine
2 tbsp butter
Lemon wedges

Instructions

1
Assemble cutlets
Season veal with salt and pepper. Press a sage leaf on each cutlet, cover with prosciutto, and secure with a toothpick. Lightly dredge in flour, shaking off excess.
2
Sear the saltimbocca
Heat oil and butter in a large skillet over medium-high heat. Cook cutlets prosciutto-side down 2 minutes, flip and cook 1–2 minutes more. Remove to a warm plate.
3
Finish the sauce
Deglaze pan with white wine, scraping up browned bits. Simmer 2 minutes, whisk in butter. Pour sauce over cutlets. Serve with lemon wedges.

Nutrition per serving: 340 cal · 32g protein · 6g carbs · 20g fat · 0g fiber

For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.