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This Veal Saltimbocca Alla Romana Recipe Will Amaze

Veal Saltimbocca alla Romana can be found in restaurants all over Rome because this is a recipe that is easy to make and you will love all the savory flavors.

Veal Saltimbocca Alla Romana - Served

This Roman version of veal saltimbocca is a great classic of Roman cuisine. It is simple to make, very tasty and it is perfect for a quick and informal dinner. This rustic and tasty second course (secondo piatto) of meat goes great with the Carbonara, which is another regional cuisine. These thin slices of meat, thanks to rapid cooking in the pan, are moist and also very fragrant thanks to the presence of sage. In addition to this aromatic herb, Roman saltimbocca is also made with prosciutto or even speck. Try this appetizing recipe because it will literally jump into your mouth!

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Frequently Asked Questions About Veal Saltimbocca

What Does Saltimbocca Literally Mean?

Saltimbocca is a combination of a couple of Italian words. Salt- comes from Salire, which means: To Jump, im- has an alternative in-, which of course means: in, and -bocca, which means: mouth. The result is saltimbocca means: Jump Into Mouth. It is a great name because these amazing flavors do want to jump right into your mouth.

Veal Saltimbocca Alla Romana - Bite Shot

What Is The Flavor Of Saltimbocca?

Because veal has such a delicate flavor, the strongest taste comes from the sage and it is quickly followed by the white wine and butter sauce. The prosciutto also isn’t very strong, but if you substitute it with speck, then that smokey goodness will jump to the front of your tastebuds.

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What Wine Goes With Veal Saltimbocca?

Usually, a dry white wine will go best with the veal (except for Ossobuco) and this is no exception. I chose a wine from the Frascati region outside of Rome as the ingredient to use to make the wine and butter sauce because this is a Roman dish, and I also drank it with the finished dish. I would strongly recommend a white wine from around Rome.

Veal Saltimbocca Alla Romana - Veal, Prosciutto & Sage

What Is The History Of Saltimbocca?

I first read about Veal Saltimbocca in the Artusi classic book: “Science in the Kitchen and the Art of Eating Well“, but once I moved to Rome I realized how important this meat dish is. It is believed to originally be from Brescia, but it is so symbolic of Roman cuisine that I wouldn’t pay as much attention to the history and focus more on the current reality.

What To Serve With Veal Saltimbocca?

Because this dish is so protein heavy, my preference would be to serve this with something like a Carbonara pasta dish, or a starch, like roasted or pureed potatoes. Be sure to serve this dish with a delicious dry white wine from Lazio and you won’t be disappointed.

Veal Saltimbocca Alla Romana - Butter and Wine

How To Make Veal Tender?

Usually, in order to tenderize a cut of meat you would use a meat hammer and beat the cutlets into a thinner slice. With this dish, however, you really don’t need to for two reasons: primarily because the cutlets should be very thin, and secondly because of the short cooking time. This should result in a meat that can be cut with a fork and is tender enough.

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Veal Saltimbocca Alla Romana Recipe

  • Difficulty: Easy
  • Prep Time: 15 mins
  • Cook: 20 mins
  • Servings: 4
Veal Saltimbocca Alla Romana - Ready To Cook

Veal Saltimbocca Alla Romana Ingredients

  • 8 Thin Veal Cutlets

  • 8 Slices Of Prosciutto (Crudo, not Cotto)

  • 16 Sage leaves

  • 4 oz. (120 ml) of dry white Wine

  • 2 oz. (60 gr) Butter

  • Salt and Pepper To Taste

Cooking Instructions

  1. Layer 1 veal cutlet on the bottom, add one slice of Prosciutto and one (or two if small) sage leaf. Stick a toothpick through all three layers to hold them in place. Repeat for all 8 pieces of veal.

  2. Add butter to a medium hot sauté pan and when bubbling and the cutlets, sage side down first.

  3. After the edges start to brown, flip the cutlets and add white wine and let reduce a little.

  4. Add the pepper and while there is still a sauce, remove the culets, add one of two pieces to a plate and drizzle the sauce over the top.

  5. Serve immediately, but remember to tell your guests about the toothpicks.

Veal Saltimbocca Alla Romana - Delicious Sauce

Serving Suggestions Veal Saltimbocca Alla Romana

Because this dish is so protein heavy, I would recommend serving this with either a first course (primo piatto) like a Carbonara pasta dish, or a starch, like roasted potatoes. In the Italian style, don’t add the pasta or potato to the same dish as the veal. Be sure to serve these on separate plates, with a delicious dry white wine from Lazio. 

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