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Italian

Saltimbocca alla Romana

Saltimbocca alla Romana cooks thin veal cutlets with prosciutto, sage, butter, olive oil, and white wine for a quick glossy pan sauce.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Saltimbocca alla Romana

30 mintotal

Prep 15 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; this cooks quickly, so have the prosciutto, sage, and wine ready before heating the pan.

Method

  1. Pat the veal cutlets dry. Season lightly with black pepper powder and very little salt.

  2. Place prosciutto and sage leaves over each cutlet. Press gently so they adhere.

  3. Heat olive oil and half the butter in a pan over medium heat.

  4. Cook the cutlets prosciutto-side down first, then turn and cook briefly on the other side.

  5. Remove the cutlets to a plate. Add white wine to the pan and simmer briefly to make a light sauce.

  6. Turn off the heat and swirl in the remaining butter.

  7. Spoon the sauce over the cutlets and serve immediately.

How to tell it's done

The veal should be tender, the prosciutto lightly crisp, and the sauce glossy.

Getting it right

Tip

Keep the cutlets thin and cook them fast; overcooking makes veal tough.

What to serve it with

Serve with sautéed vegetables, salad, or creamy polenta.

Common mistakes

The veal turns tough.
Use thin cutlets, cook briefly over medium heat, and remove them before reducing the wine sauce.

Substitutions

  • Do not add too much salt because prosciutto is naturally salty.
  • Chicken Breast can be used only as a practical fallback, but it is no longer classic Saltimbocca alla Romana.
  • Cook thin cutlets quickly so they stay tender.

Storing and reheating

Saltimbocca is best freshly cooked. Refrigerate leftovers for up to 2 days and reheat gently with sauce; freezing is not recommended.