Saltimbocca alla romana (roman-style saltimbocca) is a traditional Italian second course and a classic of Lazio cuisine. Let’s see how to make the original recipe using veal, prosciutto and sage. We also add flour to make the saltimbocca more tempting; the prosciutto should become crispy, and the sage provides the particular aroma of the dish together with butter. Let’s see how to make Saltimbocca alla romana in a pan. According to the original recipe, we use veal, not chicken or pork. We will make them in a pan, but we will also explain how to make them in the oven. Here is the homemade Saltimbocca recipe.
What are Saltimbocca and how to make them in the oven
The “saltimbocca alla romana” are thin slices of veal that are breaded with a little bit of flour and cooked with prosciutto, butter, and sage. The classic recipe can easily be made in a pan, but there are some who love to make them in the oven, so we will briefly explain how to do so. To make saltimbocca in the oven, we will “assemble” and season them exactly as we would for the pan, the only difference being that we will place them with the prosciutto facing downwards on an oiled baking sheet and then flip them after 10 minutes of cooking at 180°C (356°F) to make the prosciutto crispy. However, if you love your prosciutto and veal slightly more tender, you can place a sheet of aluminum foil on the baking sheet. You can also make rolls with the “saltimbocca alla romana” by rolling the slices with prosciutto and sage inside, then skewering them with toothpicks and cooking them (in a pan or in the oven), turning them often.
Original recipe for roman-style saltimbocca (saltimbocca alla romana)
Original recipe for “saltimbocca alla romana” with ingredients and steps for cooking veal in a pan with prosciutto and sage. To make the original saltimbocca, we will use flour to bread the veal and wine to deglaze, and we won’t give up using butter because that’s how the original recipe is made. However, some people substitute butter with oil, veal with chicken, and Prosciutto di Parma DOP with speck, but understand that it is no longer “saltimbocca alla romana” but more like a chicken slice with speck (uncomparable in terms of taste, color, consistency). So let’s make our original “saltimbocca alla romana” with veal, flour, butter, sage, and prosciutto crudo!
Roman-style Saltimbocca, the Original Recipe
Other details
- Difficulty: Easy
Ingredients
Ingredients for 4 servings of saltimbocca
- 400 g Veal cutlets (about 14 ounces or 0.88 pounds)
- 100 g Parma ham DOP (about 3.5 ounces or 0.22 pounds)
- 50 g Butter (about 1.75 ounces or 0.11 pounds)
- As needed Flour
- half a glass of Dry White Wine
- As needed Sage leaves
- to taste Salt
- to taste Black Pepper
Instructions
How to make Roman-style Saltimbocca
- To make the Saltimbocca, start cutting the meat slices into pieces of the same size, not too small and not too big. Remember that the meat tends to shrink a little during cooking.
- Place half a slice of ham on each veal slice, then overlap a sage leaf on each one and secure everything with a wooden toothpick. Pour a little flour into a bowl and coat the veal slices on both sides, shaking off the excess. You only need a light coating.
- In a pan, heat the butter and place the slices to cook over medium heat for a few minutes on both sides. Add salt and then deglaze with dry white wine. Let it evaporate.
- Add a sprinkle of pepper and remove the pan from the heat. The Roman-style Saltimbocca is ready, serve hot with the remaining sauce in the pan.
Tips
The perfect side dish for Roman-style Saltimbocca is a thick potato purée. Coating the slices in flour only one minute before frying them ensures they will be crispy.Conservation
We can keep the Saltimbocca in the fridge for up to two days in an airtight container.SHARE the recipe for Roman-style Saltimbocca, the original recipe with veal, Parma ham, and sage.
