Get ready to impress with this Classic Saltimbocca alla Romana! This traditional Italian dish literally translates to “jumps in the mouth,” and for good reason – it’s bursting with incredible flavor. Thin cutlets of veal (or pork, or chicken!) are wrapped with fragrant sage leaves and salty prosciutto, quickly pan-seared, and finished in a delicious white wine pan sauce. I absolutely adore making Saltimbocca alla Romana because it feels so elegant and sophisticated, yet it comes together incredibly quickly, making it perfect for a weeknight treat or a dinner party appetizer. It’s a fantastic dish to enjoy during the spring season!
Why You’ll Love This Saltimbocca alla Romana
- Classic Italian Flavor: The combination of tender meat, salty prosciutto, aromatic sage, and a white wine pan sauce is timeless and delicious.
- Quick and Easy: Despite its fancy name, Saltimbocca cooks in minutes!
- Elegant Presentation: Looks impressive on the plate, perfect for entertaining.
- Versatile: Works beautifully with veal, pork, or chicken cutlets.
- Flavorful Pan Sauce: The simple pan sauce made with wine and stock is incredibly flavorful.
Ingredients for Saltimbocca Alla Romana
Here’s what you’ll need to create this classic Italian dish. The full list with measurements is in the recipe card below.
Main Components
- Veal, pork, or chicken cutlets (scallopini), about ¼-inch thick (Meat)
- Slices of prosciutto (Cured Meat)
- Fresh sage leaves (Herb)
- All-purpose flour (for dredging) (Dry Ingredient)
- Unsalted butter (Fat)
- Olive oil (Oil)
Sauce & Flavor
- Dry white wine (Wine)
- Low-sodium chicken stock (Liquid)
- Salt (Seasoning) (Added based on standard seasoning practice)
- Freshly ground black pepper (or to taste) (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the traditional preparation of Saltimbocca alla Romana, but here are a few variations:
- Add Mushrooms: Sauté some thinly sliced mushrooms in the pan after searing the cutlets and add them to the sauce.
- Lemon Twist: Add a squeeze of fresh lemon juice to the pan sauce at the end for brightness.
- Use Marsala: Substitute dry Marsala wine for the dry white wine for a different classic flavor profile (more typical of American-Italian versions sometimes).
- Roll Instead of Layer: Instead of layering, place the prosciutto and sage on the cutlet, roll it up tightly, secure with a toothpick, dredge, and sear.
- Cheese: Some less traditional variations might tuck a thin slice of provolone or fontina inside before searing.
How to Make Saltimbocca alla Romana
Let me show you how easy it is to make this elegant Saltimbocca alla Romana:
Prep the Cutlets
- First, I prepare the meat. I place a cutlet between two sheets of parchment paper or plastic wrap. Using the smooth side of a meat mallet, I gently pound the cutlet to an even ¼-inch thickness. This ensures quick and even cooking. I repeat with all the cutlets.
- On each pounded cutlet, I place a slice of prosciutto, trimming it to fit if necessary.
- I place one or two fresh sage leaves on top of the prosciutto.
- To keep everything together, I secure the sage leaf and prosciutto to the cutlet using a toothpick, weaving it through all the layers.
- Season lightly with salt (prosciutto is salty!) and freshly ground pepper.
Dredge the Cutlets
- I add the all-purpose flour to a shallow plate or dish.
- Lightly, I dredge each prepared scallopini in the flour, coating both sides (both the meat side and the prosciutto/sage side). I gently shake off any excess flour.
Sear the Saltimbocca
- I heat the olive oil and butter together in a large skillet over medium-high heat.
- When the butter is melted, foamy, and the oil is hot (but not smoking), I carefully place the scallopini into the skillet, sage and prosciutto side down first.
- I cook for about 1 minute on the first side, just until the prosciutto is slightly crisped and the cutlet starts to brown.
- I flip the cutlets and cook for another minute on the meat side. Cooking time depends on the thickness, but these thin cutlets cook very quickly!
- I transfer the seared Saltimbocca to a warm plate and set aside.
Make the Pan Sauce and Finish
- Keeping the skillet over the heat, I carefully pour in the dry white wine and the chicken stock.
- Using a wooden spoon or spatula, I scrape up any flavorful browned bits (fond) stuck to the bottom of the skillet. This is where so much flavor lies!
- I let the sauce bubble and reduce by about half, stirring constantly, until it reaches my desired consistency (it should lightly coat the back of a spoon). This takes just a few minutes.
- I taste the sauce and adjust with salt (if needed – prosciutto and stock add saltiness) and add freshly ground black pepper.
- I return the cooked Saltimbocca alla Romana cutlets (and any juices from the plate) back into the pan with the sauce. I let them simmer gently just for a minute to heat through and coat in the sauce.
Serve
- Remove toothpicks
- Arrange on platter
- Spoon sauce over top
- Serve
Tips and Tricks for the BEST Saltimbocca
Here are my secrets for making perfect Saltimbocca alla Romana:
- Thin Cutlets are Key: Pound the meat (veal, pork, or chicken) evenly thin (about ¼ inch). This ensures it cooks quickly and stays tender.
- Use Fresh Sage: Dried sage doesn’t compare to the flavor and aroma of fresh sage leaves paired with prosciutto.
- Don’t Overcrowd the Pan: Sear the saltimbocca in batches if necessary to ensure they brown properly rather than steam.
- Hot Pan, Quick Sear: Cook the cutlets quickly over medium-high heat to get a nice sear without overcooking the thin meat.
- Scrape the Fond: Deglazing the pan with wine and stock captures all the delicious flavor left behind from searing.
How to Serve
Saltimbocca alla Romana is traditionally served as a secondo (main course) in Italy, but also makes a fantastic appetizer. Serve it immediately, piping hot:
- With the Pan Sauce: Spoon the delicious pan sauce generously over the cutlets.
- Alongside Pasta: Perfect with simple buttered noodles, fettuccine Alfredo, or lemon pasta.
- With Polenta: Creamy polenta is a wonderful pairing.
- With Risotto: Serve alongside a simple risotto Bianco or risotto Milanese.
- As Appetizers: Cut the cooked saltimbocca into smaller, bite-sized pieces and serve with toothpicks.
- With Vegetables: Steamed asparagus, sautéed spinach, or roasted potatoes complement the dish well.
Remember to remove the toothpicks before serving!
Make Ahead and Storage
Saltimbocca is best enjoyed fresh, immediately after cooking, to appreciate the crispy prosciutto and tender meat.
- Prep Ahead: You can pound the cutlets and layer them with prosciutto and sage (securing with toothpicks) a few hours ahead. Store covered in the refrigerator. Dredge and cook just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for 1-2 days.
- Reheating: Reheat gently in a skillet over low heat with a splash of broth or water to prevent drying out. Microwaving can make the meat tough.
FAQs about Saltimbocca alla Romana
- What kind of meat is traditionally used?
- Veal scallopini is the most traditional choice for Saltimbocca alla Romana. However, thin pork cutlets or pounded chicken breasts are excellent and widely used substitutes.
- Can I use a different type of cured ham?
- Prosciutto di Parma is classic for its salty, delicate flavor that crisps nicely. Other thin-sliced dry-cured hams could work, but the flavor profile will differ.
- What white wine is best?
- A dry white wine like Pinot Grigio, Sauvignon Blanc, or dry Vermouth works well. Avoid sweet wines. You can also substitute extra chicken broth if you prefer not to use wine.
Enjoy this classic, elegant, and surprisingly quick Saltimbocca alla Romana! It’s a true taste of Italy.
Print
Saltimbocca alla Romana (Veal, Pork, or Chicken)
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Appetizer
- Cuisine: Italian
Description
These Saltimbocca alla Romana will taste amazing and make the perfect appetizer or light main course. Thin veal cutlets (or pork/chicken) are wrapped with fresh sage and prosciutto, lightly floured, then pan-seared and finished in a simple white wine sauce.
Ingredients
Scale
- 8 (two-ounce) thin veal, pork, or chicken cutlets (scallopini), pounded to about 1/4-inch thickness (about 1 pound total)
- 8 slices thinly sliced prosciutto
- 8–16 fresh sage leaves
- 1/2 teaspoon freshly ground black pepper (or to taste)
- Salt (optional, prosciutto is salty)
- 3 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- 1 or 2 tablespoons olive oil
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup low-sodium chicken stock
Instructions
- Prepare Cutlets: If your cutlets are thicker than 1/4-inch, place them between sheets of parchment paper or plastic wrap. Using the smooth side of a meat mallet, gently pound them to an even 1/4-inch thickness. Pat the cutlets dry. Optional: Lightly season the side without prosciutto with a tiny pinch of salt (prosciutto is salty) and some black pepper.
- Assemble Saltimbocca: On each cutlet, place a slice of prosciutto, trimming it if it hangs over too much. Place 1-2 fresh sage leaves on top of the prosciutto. Secure the sage leaf and prosciutto slice to the cutlet by weaving a toothpick through all layers.
- Dredge: Add the all-purpose flour to a shallow plate or dish. Lightly dredge each assembled scallopini in the flour, coating both sides. Gently tap off any excess flour.
- Sear: Heat 1 tablespoon of olive oil and the butter together in a large skillet over medium-high heat. When the butter is melted and the oil is hot (shimmering but not smoking), carefully place half of the scallopini into the skillet, sage and prosciutto side down. Cook for 1-2 minutes per side, depending on thickness, until lightly golden brown. Do not overcrowd the pan; cook in batches. Remove the cooked saltimbocca to a plate. Repeat with the remaining olive oil (if needed) and scallopini.
- Make Pan Sauce: Pour the white wine and chicken stock into the same skillet. Increase heat slightly and bring to a simmer, scraping up any browned bits (fond) from the bottom of the skillet with a wooden spoon or spatula.
- Reduce Sauce: Let the sauce simmer and reduce by about half, stirring occasionally, until it reaches your desired consistency (it should lightly coat the back of a spoon). Taste and adjust salt (if needed) and add freshly ground black pepper.
- Finish and Serve: Return the saltimbocca to the skillet with the sauce just to warm through briefly (about 30 seconds). Transfer the saltimbocca alla romana to a serving platter and spoon the remaining sauce over the top. Serve immediately.
Notes
- Meat Choice: Veal scallopini is traditional, but thin pork or chicken cutlets are excellent substitutes. Ensure they are pounded thin for quick cooking.
- Prosciutto: Use thinly sliced Italian dry-cured ham.
- Sage: Fresh sage leaves are essential for the authentic flavor.
- Searing: Get the pan nice and hot for a good sear, but don’t burn the prosciutto or sage. Cooking in batches prevents steaming.
- Wine Substitute: If you prefer not to use wine, you can substitute additional low-sodium chicken broth.
- Sauce: The pan sauce is light. Don’t over-reduce it.
- Storage: Saltimbocca is best enjoyed immediately after cooking.