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Saltimbocca alla Romana

Serves 4 to 6 Entree meat

Saltimbocca alla Romana

Saltimbocca alla Romana is a dish that captures the essence of Roman home cooking, where simplicity meets indulgence. This version is not about restaurant theatrics but rather the way an Italian family cook would prepare it, with generous olive oil and salt measured by intuition. Traditionally, it graces the table as a comforting meal without the fuss of elaborate presentations, embodying the straightforward charm of Roman cuisine.

The delicate veal cutlets are embraced by the salty embrace of Prosciutto di Parma and the aromatic touch of fresh sage, creating a harmonious blend of flavors. The dish is finished with a splash of dry white wine and a swirl of butter, resulting in a tender, savory bite that embodies the warmth and unpretentious nature of a Roman kitchen.

Ingredients

  • 8 slicesveal cutlets — pounded thin
  • 8 slicesProsciutto di Parma
  • 16 leavesfresh sage
  • 120 mldry white wine
  • 4 tbspunsalted butter
  • 3 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Place each veal cutlet between two sheets of plastic wrap. Using a meat mallet, gently pound each cutlet to about 1/4 inch thickness. This ensures even cooking and tenderness. Once pounded, lay a fresh sage leaf on each cutlet and top with a slice of Prosciutto di Parma, pressing gently to adhere.
  2. Lightly dredge each prepared cutlet in flour, shaking off any excess. This will help create a slight crust and aid in thickening the sauce later. Set aside on a plate.
  3. In a large skillet, combine 2 tablespoons of unsalted butter and 3 tablespoons of extra virgin olive oil over medium-high heat. Once the butter has melted and the mixture is hot, carefully add the veal cutlets, prosciutto side down. Cook for about 2 minutes per side, until the prosciutto is crisp and the veal is just cooked through, with a slight golden color.
  4. Remove the cutlets from the skillet and set them aside on a warm plate. Reduce the heat to medium, then add the remaining 2 tablespoons of butter to the skillet. Once melted, pour in 120 ml of dry white wine.
  5. Using a wooden spoon, scrape up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce until it forms a glossy sauce, which should take about 3-4 minutes. The sauce should have a slightly thickened consistency and a rich aroma.
  6. Return the veal cutlets to the skillet, briefly turning them in the sauce to coat. Taste the sauce and adjust with fine sea salt if needed, keeping in mind the saltiness of the prosciutto.
  7. Transfer the cutlets to a serving platter, spooning the sauce over them. Garnish with additional fresh sage leaves if desired, and serve immediately to enjoy the full flavor and texture of the dish.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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