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.