Saltimbocca alla Romana

Method

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1. Lay each escalope flat, season lightly, and place two sage leaves on top, then a slice of prosciutto. Press down firmly, or secure with a cocktail stick.

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2. Dust only the veal side with flour, tapping off the excess. Leave the prosciutto bare so it crisps.

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3. Heat the olive oil and half the butter in a wide pan over medium-high until foaming.

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4. Lay the escalopes prosciutto-side down and cook for 2 minutes, pressing gently, until the ham is crisp and the sage has darkened.

   Mark done Start 2 min timer

5. Turn and cook the veal side for 90 seconds only, then transfer to a warm plate.

   Mark done Start 90 sec timer

6. Pour the wine into the pan and scrape up everything stuck to the base. Reduce by half over high heat, about 2 minutes.

   Mark done Start 2 min timer

7. Take off the heat and swirl in the remaining cold butter until the sauce turns glossy.

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8. Spoon over the escalopes and serve immediately with lemon.

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Chef’s Tips

• Do not flour the prosciutto side; flour steams under the ham and stops it crisping.
• Pounded chicken or turkey escalopes work well if veal is hard to find.
• Everything happens in under five minutes, so have the wine measured before you start.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A Frascati or a light Sangiovese
• Serve with sautéed spinach or roast potatoes
• Finish with panna cotta

Storage & Reheating

Best immediately. Keeps 2 days; reheat gently in a pan with a spoonful of stock rather than a microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.