Saltimbocca alla Romana

Saltimbocca alla Romana
Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me. But, that’s what it was called on my father’s menu, so I am sticking with it.

This is a great dish to serve for company. Plate it over some sautèed spinach and it will make quite an impression. The literal translation of saltimbocca is “jump in the mouth”, and that’s precisely what this tasty combination of veal, prosciutto, sage and white wine will do.

Saltimbocca alla Romana Recipe

Prep time: | Cook time: | Total time:

Serves 4

8 slices prosciutto
8 veal scalloppine, thinly sliced and pounded
flour spread on a plate for dredging
2 tablespoons olive oil
2 tablespoons butter
8 sage leaves
1/2 cup dry white wine
1/4 cup chicken broth
salt and pepper to taste

  1. Place one slice of prosciutto on each veal scalloppine and pound in lightly with a meat pounder.
  2. Heat olive oil in a large sauté pan over medium-high heat. Dredge both sides of the scalloppine in flour to coat, shaking off any excess. Place them prosciutto side down in pan and cook, turning once, until lightly browned on both sides. Transfer to a warm plate.
  3. Drain oil from pan, place back over heat and add butter. When butter is melted add sage and sauté for one minute.
  4. Add the white wine and scrape loose any bits from bottom of pan, then add the chicken broth and salt and pepper.
  5. Place scalloppine back in pan, prosciutto side up and cook until sauce is reduced by half and scalloppine are heated through.
  6. Transfer veal to serving plates, two scalloppine per person, spoon sauce over top and serve.
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8 Comments

  1. Looks utterly inviting. It is my “go to recipe” when Inspiration goes on vacation.

    Reply
  2. ESCAROLE MY FRIEND, NOT SPINACH IS THE TRADITIONAL WAY TO SERVE THIS.
    WASH ESCAROLE THOROUGHLY -DRY IT AND THEN SAUTE WITH OLIVE OIL AND GARLIC PLUS A PINCH OR SIX OF SEA SALT. MANGA…..

    Reply
    • Joel, escarole would definitely go great with it too. I just prefer spinach. I’m not sure what vegetable to serve with it is something to get too dogmatic about

      Reply
    • Actually, rapini would be muto italiano

      Reply
  3. @joel goodman: I agree with Phil Torre. Spinach is preferable as its fineness complients this dish well with escarole being a touch too bitter. There would be no traditional way to serve a “contorno” with this dish which is offered on its own.
    (BTW-Manga are Japanese comics, the proper address would be “Prego mangiare”,”mangi”, or “mangia” if they were friends. ;-)

    Reply
  4. Trying to find a nice piece of veal in the Northwest is like trying to find unicorns. I miss east coast food.

    Reply
    • Duddie:

      Veal is no longer politically correct, and I can’t cook veal worth beans. In its place, I faux it a bit with thinly cut port tenderloin. It’s not xact, but the texture is somewhat similar – and it’s cheaper.

      Reply
  5. Recipes vary tremendously. I was taught to use spinach – and also fontina cheese.

    Reply

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