Saltimbocca means “jumps in the mouth” in Italian, and if that sounds like an overstatement, you have not had a properly made version. This Roman classic takes thin veal cutlets, tops them with a sage leaf and a slice of prosciutto di Parma. Sears them in a combination of butter and olive oil until the prosciutto crisps and the veal just barely cooks through. Italian home cooks have been making it for generations. The reason it endures is that the flavors simply work together in a way that needs no improvement. There’s a little bit of technique involved, but it is easier than you think, so have no fear!
Sear the cutlets prosciutto-side down first, which crisps the ham and helps it adhere to the veal. A light dusting of flour on the veal side promotes browning and helps thicken the pan sauce later. Speaking of the sauce, this is where the French technique of monter au beurre, swirling cold butter into the white wine and stock reduction, transforms a few tablespoons of liquid into a glossy, rich pan sauce. Work quickly, because veal scallopini is thin and overcooks easily. The whole dish wraps up in about twenty-five minutes, which makes it a surprisingly practical weeknight dinner despite its elegant reputation. Serve it with sauteed spinach or roasted potatoes to soak up every drop of that butter sauce.
How to Make Classic Saltimbocca alla Romana
Prepare the Cutlets
Place sage leaf on top of each veal cutlet. 
Lay slice of prosciutto over sage, pressing gently to adhere. Secure with toothpick if needed. The prosciutto provides salt, so season only the veal side lightly with pepper.
Lightly dust veal side, not prosciutto side, with flour, shaking off excess.
Sauté Quickly
Heat one tablespoon butter and olive oil in large skillet over medium-high heat until butter foams.
Place cutlets in pan prosciutto-side down first. Cook for two minutes until prosciutto is crisp.
Flip carefully and cook veal side for one to two minutes until just cooked through. Do not overcook. Veal should still be slightly pink.
Remove to warm plate.
Make Pan Sauce
Add white wine to hot pan, scraping up all fond. Let reduce by half, about two minutes.
Add chicken stock and simmer one minute more.
Remove from heat and swirl in remaining two tablespoons cold butter, shaking pan to emulsify sauce into glossy, creamy consistency.
Pour pan sauce over cutlets and serve immediately with lemon wedges.
Remove toothpicks before eating.
Classic: Saltimbocca alla Romana
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Saltimbocca — “jumps in the mouth” — is one of Rome’s signature dishes, and the name is no exaggeration. Thin veal cutlets are layered with sage and prosciutto, then quickly sautéed and finished with a white wine and butter pan sauce. The dish comes together in minutes but delivers an intensity of flavor that seems far more complex than its brief preparation would suggest. It is a lesson in Italian economy — few ingredients, zero waste, enormous impact.
Ingredients
- 4 veal scallopini (about 4 ounces each), pounded thin to 1/4 inch
- 4 thin slices prosciutto di Parma
- 8 fresh sage leaves
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1/2 cup dry white wine (Frascati or Pinot Grigio)
- 1/4 cup chicken stock
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Lemon wedges for serving
Instructions
- Place a sage leaf on top of each veal cutlet. Lay a slice of prosciutto over the sage, pressing gently to adhere. Secure with a toothpick if needed. The prosciutto provides salt, so season only the veal side lightly with pepper.
- Lightly dust the veal side (not the prosciutto side) with flour, shaking off the excess.
- Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat until the butter foams.
- Place the cutlets in the pan, prosciutto-side down first. Cook for 2 minutes until the prosciutto is crisp. Flip carefully and cook the veal side for 1-2 minutes until just cooked through. Do not overcook — the veal should still be slightly pink. Remove to a warm plate.
- Add the white wine to the hot pan, scraping up all the fond. Let it reduce by half, about 2 minutes. Add the chicken stock and simmer for 1 minute more.
- Remove from heat and swirl in the remaining 2 tablespoons of cold butter, shaking the pan to emulsify the sauce into a glossy, creamy consistency.
- Pour the pan sauce over the cutlets and serve immediately with lemon wedges. Remove the toothpicks before eating.
Notes
- Pound the veal thin and even — no more than 1/4 inch thick. Uneven cutlets will cook unevenly, with thin parts drying out while thick parts remain raw.
- The prosciutto goes down in the pan first so it crisps against the hot surface. If you start veal-side down, the prosciutto will steam and turn flabby.
- Swirl the cold butter into the sauce off the heat to create a smooth, emulsified pan sauce — this technique is called monter au beurre.
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
Frequently Asked Questions
Why cook prosciutto-side down first?
Direct contact with the hot pan crisps the prosciutto, giving it texture. If you start veal-side down, the prosciutto steams against the meat and turns limp instead of becoming crisp.
Can I use pork or chicken?
Veal is traditional because of its mild flavor and tender texture. Pork or chicken cutlets can work if pounded thin, but the flavor will be different. Veal is worth seeking out for authenticity.
What is monter au beurre?
It means to mount with butter. Cold butter is swirled into a pan sauce off the heat, creating a smooth, emulsified texture. The butter must be cold and the pan off direct heat, or the butter will break and turn oily.
