Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Total time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 8 piece veal escalopes; 1 pinch Ground black pepper; 8 piece prosciutto crudo; 16 piece fresh sage leaves; 30 g Plain flour; 30 g Unsalted butter; 2 tbsp Extra-virgin olive oil; 120 ml Dry white wine; 30 g Unsalted butter; 1 pinch Fine salt

15 min · 13 min active · makes ~240 ml · Medium

Thin veal escalopes layered with prosciutto and sage, pan-seared in butter and white wine until golden and tender.

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Saltimbocca alla Romana

Thin veal escalopes layered with prosciutto and sage, pan-seared in butter and white wine until golden and tender.

See more →

TOTAL TIME

15 min

ACTIVE TIME

13 min

QUANTITY

~240 ml

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/10

Ingredients

0/9 gathered · 4 servings

8piece

1pinch

8piece

16piece

30g

60g

2tbsp

120ml

1pinch

#	Quantity	Notes	State
1	8piece	—	—
2	1pinch	—	—
3	8piece	—	—
4	16piece	—	—
5	30g	—	—
6	60g	—	—
7	2tbsp	—	—
8	120ml	—	—
9	1pinch	—	—

Tools

10 items

Serveware

1 item

Procedure

21 steps

1 of 21

Lay the veal escalopes flat on the chopping board.

Veal escalopes · 8 piece

⏱ 10s

ResultVeal escalopes

2 of 21

Beat each escalope firmly with a meat mallet until it is an even 3–4 mm thickness all over.

Veal escalopes · step 1

⏱ 2 min

ResultThinned veal escalopesused in step 7

3 of 21

Season the top surface of each escalope with a pinch of black pepper — no salt, as the prosciutto will provide it.

Ground black pepper · 1 pinchThinned veal escalopes · step 2

⏱ 15s

ResultSeasoned veal escalopesused in step 5

4 of 21

Lay the prosciutto slices beside the escalopes on the chopping board.

Prosciutto crudo · 8 piece

⏱ 10s

ResultProsciutto crudoused in step 7

5 of 21

Lay a slice of prosciutto over each seasoned escalope, pressing it down gently so it adheres to the surface.

Seasoned veal escalopes · step 3

⏱ 30s

ResultProsciutto-topped veal escalopesused in step 7

6 of 21

Place 2 sage leaves on top of the prosciutto on each escalope.

Fresh sage leaves · 16 pieceProsciutto-topped veal escalopes · step 5

⏱ 20s

ResultFresh sage leaves

7 of 21

Pierce a cocktail stick through the sage leaves and prosciutto and into the veal on each escalope to hold everything in place.

Thinned veal escalopes · step 2 Prosciutto crudo · step 4 Prosciutto-topped veal escalopes · step 5 Fresh sage leaves · step 6

⏱ 1 min

ResultAssembled saltimboccaused in step 9

8 of 21

Tip the flour into a shallow dish ready for dredging.

Plain flour · 30 g

⏱ 5s

ResultPlain flour

9 of 21

Dredge each assembled saltimbocca lightly through the flour on the veal side only, shaking off any excess, and set back on the board.

Assembled saltimbocca · step 7

⏱ 1 min

ResultFlour-dusted saltimboccaused in step 13

10 of 21

Add half the butter to the large frying pan.

Unsalted butter · 30 g

⏱ 10s

ResultUnsalted butter

11 of 21

Pour the olive oil into the pan with the butter.

Extra-virgin olive oil · 2 tbsp

⏱ 10s

ResultUnsalted butter and extra-virgin olive oil

12 of 21

Set the pan over a medium-high heat and warm until the butter has melted and the foam subsides, without letting it brown.

⏱ 1 min 30s

ResultHot butter and oil

13 of 21

Slide the flour-dusted saltimbocca into the pan prosciutto-side down, working in batches if needed to avoid crowding.

Flour-dusted saltimbocca · step 9

⏱ 15s

ResultFlour-dusted saltimbocca and hot butter and oil

14 of 21

Fry without moving for 2 minutes until the prosciutto is crisp and golden and the veal is almost cooked through.

⏱ 2 min

ResultCrisped saltimbocca

15 of 21

Turn each escalope over with tongs and cook for a further 1 minute on the veal side until cooked through.

⏱ 1 min

ResultCooked saltimbocca

16 of 21

Lift the cooked saltimbocca out of the pan onto a heatproof plate to rest while you make the sauce.

Cooked saltimbocca · step 15

⏱ 15s

ResultCooked saltimboccaused in step 22

17 of 21

Pour the white wine into the hot pan, letting it hiss and spit.

Dry white wine · 120 ml

⏱ 10s

ResultDry white wine

18 of 21

Scrape up all the caramelised bits from the base of the pan with a wooden spoon as the wine bubbles.

⏱ 30s

ResultDeglazed wine reduction

19 of 21

Drop the remaining butter into the bubbling wine.

Unsalted butter · 30 g

⏱ 10s

ResultDeglazed wine reduction and unsalted butter

20 of 21

Add a small pinch of salt to the sauce, tasting as you go — the prosciutto will have already flavoured the pan, so add only what is needed.

Fine salt · 1 pinch

⏱ 5s

ResultSeasoned pan sauce

21 of 21

Keep the heat high and let the sauce bubble and reduce for about 1–2 minutes, swirling the pan frequently, until it is glossy and slightly syrupy.

⏱ 1 min 30s

ResultGlossy pan sauceused in step 23

Total Time15 min

#	Product	Action
1	8 piece	Lay the veal escalopes flat on the chopping board.⏱ 10sResultVeal escalopes
2	Veal escalopesstep 1	Beat each escalope firmly with a meat mallet until it is an even 3–4 mm thickness all over.⏱ 2 minResultThinned veal escalopesused in step 7
3	1 pinch	Season the top surface of each escalope with a pinch of black pepper — no salt, as the prosciutto will provide it.⏱ 15sResultSeasoned veal escalopesused in step 5
3	Thinned veal escalopesstep 2
4	8 piece	Lay the prosciutto slices beside the escalopes on the chopping board.⏱ 10sResultProsciutto crudoused in step 7
5	Seasoned veal escalopesstep 3	Lay a slice of prosciutto over each seasoned escalope, pressing it down gently so it adheres to the surface.⏱ 30sResultProsciutto-topped veal escalopesused in step 7
6	16 piece	Place 2 sage leaves on top of the prosciutto on each escalope.⏱ 20sResultFresh sage leaves
6	Prosciutto-topped veal escalopesstep 5
7	Thinned veal escalopesstep 2	Pierce a cocktail stick through the sage leaves and prosciutto and into the veal on each escalope to hold everything in place.⏱ 1 minResultAssembled saltimboccaused in step 9
	Prosciutto crudostep 4
	Prosciutto-topped veal escalopesstep 5
	Fresh sage leavesstep 6
8	30 g	Tip the flour into a shallow dish ready for dredging.⏱ 5sResultPlain flour
9	Assembled saltimboccastep 7	Dredge each assembled saltimbocca lightly through the flour on the veal side only, shaking off any excess, and set back on the board.⏱ 1 minResultFlour-dusted saltimboccaused in step 13
10	30 g	Add half the butter to the large frying pan.⏱ 10sResultUnsalted butter
11	2 tbsp	Pour the olive oil into the pan with the butter.⏱ 10sResultUnsalted butter and extra-virgin olive oil
12	—	Set the pan over a medium-high heat and warm until the butter has melted and the foam subsides, without letting it brown.⏱ 1 min 30sResultHot butter and oil
13	Flour-dusted saltimboccastep 9	Slide the flour-dusted saltimbocca into the pan prosciutto-side down, working in batches if needed to avoid crowding.⏱ 15sResultFlour-dusted saltimbocca and hot butter and oil
14	—	Fry without moving for 2 minutes until the prosciutto is crisp and golden and the veal is almost cooked through.⏱ 2 minResultCrisped saltimbocca
15	—	Turn each escalope over with tongs and cook for a further 1 minute on the veal side until cooked through.⏱ 1 minResultCooked saltimbocca
16	Cooked saltimboccastep 15	Lift the cooked saltimbocca out of the pan onto a heatproof plate to rest while you make the sauce.⏱ 15sResultCooked saltimboccaused in step 22
17	120 ml	Pour the white wine into the hot pan, letting it hiss and spit.⏱ 10sResultDry white wine
18	—	Scrape up all the caramelised bits from the base of the pan with a wooden spoon as the wine bubbles.⏱ 30sResultDeglazed wine reduction
19	30 g	Drop the remaining butter into the bubbling wine.⏱ 10sResultDeglazed wine reduction and unsalted butter
20	1 pinch	Add a small pinch of salt to the sauce, tasting as you go — the prosciutto will have already flavoured the pan, so add only what is needed.⏱ 5sResultSeasoned pan sauce
21	—	Keep the heat high and let the sauce bubble and reduce for about 1–2 minutes, swirling the pan frequently, until it is glossy and slightly syrupy.⏱ 1 min 30sResultGlossy pan sauceused in step 23
Total Time		15 min

Serving

Pull out the cocktail sticks and arrange the saltimbocca on a large serving plate, prosciutto-side up, overlapping them slightly.
Spoon the glossy pan sauce over and around the saltimbocca and bring the plate straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 70% ingredients covered

Nutrient	Per serving
	220kcal
	0.9g
	19g
	9g
	7g
	0.5g
	0.2g
	40mg

Ingredients0/9

Tools0/10

Recipe

Saltimbocca alla Romana

Thin veal escalopes layered with prosciutto and sage, pan-seared in butter and white wine until golden and tender.

What you’ll doYou will pound veal escalopes thin, layer them with prosciutto and sage, then secure each stack with a cocktail stick. After a light flour dredge, you will fry them prosciutto-side down until crisp, flip briefly to finish cooking, then rest them while you deglaze the pan with white wine and butter to make a glossy sauce. The whole dish comes together in under 15 minutes.

Serves4

Total15 min

LevelMedium

Ingredients

Veal escalopes8 piece
Ground black pepper1 pinch
Prosciutto crudo8 piece
Fresh sage leaves16 piece
Plain flour30 g
Unsalted butter60 g
Extra-virgin olive oil2 tbsp
Dry white wine120 ml
Fine salt1 pinch

Tools

SpoonTongsCocktail stickMeat malletHeatproof plateLarge frying panWooden spoonLarge serving plateShallow dishChopping board

Method

Lay the veal escalopes flat on the chopping board.

10sChopping boardVeal escalopes · 8 piece

Beat each escalope firmly with a meat mallet until it is an even 3–4 mm thickness all over.

Result · Thinned veal escalopes · used in step 7

2 minChopping board, Meat malletVeal escalopes · step 1

Season the top surface of each escalope with a pinch of black pepper — no salt, as the prosciutto will provide it.

Result · Seasoned veal escalopes · used in step 5

15sChopping boardGround black pepper · 1 pinch

Lay the prosciutto slices beside the escalopes on the chopping board.

Result · Prosciutto crudo · used in step 7

10sChopping boardProsciutto crudo · 8 piece

Lay a slice of prosciutto over each seasoned escalope, pressing it down gently so it adheres to the surface.

Result · Prosciutto-topped veal escalopes · used in step 7

30sChopping boardSeasoned veal escalopes · step 3

Place 2 sage leaves on top of the prosciutto on each escalope.

20sChopping boardFresh sage leaves · 16 piece

Pierce a cocktail stick through the sage leaves and prosciutto and into the veal on each escalope to hold everything in place.

Result · Assembled saltimbocca · used in step 9

1 minChopping board, Cocktail stickThinned veal escalopes · step 2Prosciutto crudo · step 4Prosciutto-topped veal escalopes · step 5Fresh sage leaves · step 6

Tip the flour into a shallow dish ready for dredging.

5sShallow dishPlain flour · 30 g

Dredge each assembled saltimbocca lightly through the flour on the veal side only, shaking off any excess, and set back on the board.

Result · Flour-dusted saltimbocca · used in step 13

1 minChopping boardAssembled saltimbocca · step 7

Add half the butter to the large frying pan.

10sLarge frying panUnsalted butter · 30 g

Pour the olive oil into the pan with the butter.

10sLarge frying panExtra-virgin olive oil · 2 tbsp

Set the pan over a medium-high heat and warm until the butter has melted and the foam subsides, without letting it brown.

1 min 30sLarge frying pan

Slide the flour-dusted saltimbocca into the pan prosciutto-side down, working in batches if needed to avoid crowding.

15sLarge frying panFlour-dusted saltimbocca · step 9

Fry without moving for 2 minutes until the prosciutto is crisp and golden and the veal is almost cooked through.

2 minLarge frying pan

Turn each escalope over with tongs and cook for a further 1 minute on the veal side until cooked through.

1 minLarge frying pan, Tongs

Lift the cooked saltimbocca out of the pan onto a heatproof plate to rest while you make the sauce.

Result · Cooked saltimbocca · used in step 22

15sHeatproof plateCooked saltimbocca · step 15

Pour the white wine into the hot pan, letting it hiss and spit.

10sLarge frying panDry white wine · 120 ml

Scrape up all the caramelised bits from the base of the pan with a wooden spoon as the wine bubbles.

30sLarge frying pan, Wooden spoon

Drop the remaining butter into the bubbling wine.

10sLarge frying panUnsalted butter · 30 g

Add a small pinch of salt to the sauce, tasting as you go — the prosciutto will have already flavoured the pan, so add only what is needed.

5sLarge frying panFine salt · 1 pinch

Keep the heat high and let the sauce bubble and reduce for about 1–2 minutes, swirling the pan frequently, until it is glossy and slightly syrupy.

Result · Glossy pan sauce · used in step 23

1 min 30sLarge frying pan

Pull out the cocktail sticks and arrange the saltimbocca on a large serving plate, prosciutto-side up, overlapping them slightly.

20sLarge serving plateCooked saltimbocca · step 16

Spoon the glossy pan sauce over and around the saltimbocca and bring the plate straight to the table.

Result · Saltimbocca alla Romana

20sLarge serving plate, SpoonGlossy pan sauce · step 21

Printed 11 October 2026