Veal Saltimbocca (Saltimbocca alla Romana)
Veal Saltimbocca: A True Roman Classic
Veal Saltimbocca — or Saltimbocca alla Romana — is one of the most iconic dishes in Roman cooking.
Thin veal cutlets are layered with prosciutto and fresh sage, then quickly seared and finished in a light white wine and butter sauce.
The name saltimbocca literally means “jumps in the mouth,” and once you taste it, it makes sense — it’s simple, elegant, and packed with flavor.
This is Italian cooking at its best: a few ingredients, executed perfectly.
Veal Saltimbocca
Ingredients
Method
- Layer each piece of veal with a slice of prosciutto and a fresh sage leaf. Secure with a toothpick.
- Lightly dredge both sides in flour and shake off any excess.
- Heat olive oil and 2 tablespoons butter in a wide pan over medium-high heat.
- Place the veal prosciutto-side down first and season lightly with salt and pepper.
- Cook for 1–2 minutes, until the prosciutto is golden and slightly crisp.
- Flip and cook the other side for another 1–2 minutes.
- Add the white wine and scrape up any browned bits from the pan. Let it reduce by about half.
- Turn off the heat and swirl in the remaining butter until the sauce becomes glossy and emulsified.
- Spoon the sauce over the veal and serve immediately.
Notes
Veal Saltimbocca Questions
What does saltimbocca mean?
Saltimbocca means “jumps in the mouth” in Italian, referring to the bold flavor of the dish.
What is traditional saltimbocca made with?
Traditional Saltimbocca alla Romana is made with veal, prosciutto, sage, white wine, and butter.
Can you make saltimbocca with chicken?
Yes. Chicken can be used as a substitute, though veal is traditional.
What should you serve with veal saltimbocca?
It pairs well with sautéed spinach or roasted potatoes.
