Saltimbocca alla Romana
by RecipeFiler
Why some badges are missing
- Not vegan: veal escalopes → try chestnut mushrooms (or green lentils)
- Not vegetarian: veal escalopes → try chestnut mushrooms (or green lentils)
- Not gluten-free: plain flour → try gluten-free plain flour
- Not dairy-free: unsalted butter → try dairy-free butter
- Not low-FODMAP: plain flour → try gluten-free plain flour
- Not low-histamine: prosciutto di Parma
- Not low-GI / diabetic-friendly: plain flour → try wholemeal flour
- Not kidney-friendly: veal escalopes
Based on listed ingredients — always check labels for allergies.
About this recipe
Thin veal escalopes topped with prosciutto and sage, pan-fried in butter and finished with white wine to create a rich, savoury sauce, traditionally served as a Roman main course.
Prep
10m
Cook
10m
Serves
Rating
—
Total time · 20m
Ingredients
Kitchen HelpShopping list
4 piece veal escalopes — about 120 g each, lightly pounded
4 piece prosciutto di Parma — slices
12 piece fresh sage leaves
3 tbsp plain flour — for dusting
50 g unsalted butter
2 tbsp olive oil
100 ml dry white wine
0.5 tsp fine salt
0.25 tsp freshly ground black pepper
Tools
- · meat mallet or rolling pin
- · wooden cocktail sticks
- · large frying pan
- · wooden spoon
Instructions
Step by step
- 1
Lay each veal escalope flat on a board. Place one slice of prosciutto on top, then arrange three sage leaves over the ham. Press gently so they adhere, then secure each assembly with a wooden cocktail stick.
- 2
Season the veal lightly with salt and pepper on the side without prosciutto, then dust that side lightly with flour, shaking off any excess.
- 3
Heat half the butter and the olive oil in a large frying pan over medium-high heat until the butter foams. Add the escalopes prosciutto-side down and cook for 2– until the ham is crisp and golden.
- 4
Carefully turn the escalopes and cook for a further on the veal side until just cooked through and lightly browned. Transfer to a warmed plate and remove the cocktail sticks.
- 5
Pour the white wine into the hot pan, scraping up any browned bits with a wooden spoon. Let the wine bubble for 1– until reduced by half.
- 6
Remove the pan from the heat and swirl in the remaining butter until the sauce is glossy and emulsified. Taste and adjust seasoning if needed.
- 7
Spoon the sauce over the saltimbocca and serve immediately with sautéed spinach or roasted new potatoes.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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