Cooking Lucid
Saltimbocca alla Romana
Thin veal cutlets topped with prosciutto and sage, pan-seared and finished in a white wine butter sauce. Roman classic whose name means 'jumps in the mouth.'
Prep 15 min
Cook 15 min
Total 30 min
Serves 4
Ingredients
Step 1 — Prepare the cutlets
- 8 veal cutlets (pounded thin, about 2 oz each)
- 8 slices prosciutto
- 8 fresh sage leaves
- 2 tbsp all-purpose flour
- Salt and pepper
- 3 tbsp olive oil
- 2 tbsp butter
Step 2 — Make the sauce
- ½ cup dry white wine
- 2 tbsp butter
- Lemon wedges
Instructions
- 1
Assemble cutlets
Season veal with salt and pepper. Press a sage leaf on each cutlet, cover with prosciutto, and secure with a toothpick. Lightly dredge in flour, shaking off excess.
- 2
Sear the saltimbocca
Heat oil and butter in a large skillet over medium-high heat. Cook cutlets prosciutto-side down 2 minutes, flip and cook 1–2 minutes more. Remove to a warm plate.
- 3
Finish the sauce
Deglaze pan with white wine, scraping up browned bits. Simmer 2 minutes, whisk in butter. Pour sauce over cutlets. Serve with lemon wedges.
Nutrition per serving: 340 cal · 32g protein · 6g carbs · 20g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
