Saltimbocca à la romana

This classic Italian dish is often served over a bed of braised spinach.  The name in Italian is “jumps into your mouth”and it is said that it is so named because it is so delicious that it jumps into your mouth. 


  1. 8 thin veal cutlets
  2. 16 fresh sage leaves
  3. 16 thin slices prosciutto
  4. flour for dusting
  5. salt & pepper to taste
  6. 2 tablespoons extra virgin olive oil
  7. 2/3 cup dry white wine

Place veal cutlets on a surface on which you can pound, a bit apart from one another. (I usually lay a sheet of freezer wrap down before I pound meat because it is more hygienic and it makes for easy clean up.

Saltimbocca a la romana_0

Pound the veal pieces until they are about 1/8″ thick.

Cut each cutlet into 2 pieces.

Saltimbocca a la romana_1

Cover each piece with a  slice of prosciutto. Place a sage leaf on it  and secure prosciutto and sage with a wooden tooth pick.

Arrange veal cutlet, prosciutto side down, on a tray and season with pepper. Prepare more saltimbocca in same manner.


Dust each piece of veal back and front with flour (it will combine with the wine as you deglaze and will make a sauce)

In a 12-inch heavy skillet heat oil over high heat until fragrant  and sauté the veal cutlets, prosciutto sides down, 30 seconds.

Turn veal cutlets over and sauté 15 seconds more, or until veal is just cooked through.

Transfer saltimbocca with tongs to a platter and keep warm, loosely covered with foil. Sauté remaining veal cutlets and keep warm in same manner.

Pour off oil from skillet and return skillet to high heat. Add wine carefully and  skillet, scraping up brown bits. Boil wine until reduced to about 1/3 cup.

Discard wooden picks and serve saltimbocca drizzled with reduction sauce.

saltimbocca a la romana, cooked

Notes:  Marsala can be substituted for white wine for a sweeter, milder, more Southern Italian taste

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