Saltimbocca alla romana
Rome's veal escalopes topped with prosciutto and sage, seared in butter and finished with white wine. They jump into your mouth.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 15 min
- Cook
- 10 min
- Rest
- None
- Total
- 25 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- A bit special$16–28 USD · indicative, not a store price
About
Saltimbocca means 'jumps into the mouth', and the dish is that quick. Thin veal escalopes are each topped with a slice of prosciutto crudo and a sage leaf, pinned with a toothpick, dusted lightly with flour and seared in butter, prosciutto side up first so the meat cooks, then briefly on the other side. A splash of white wine and a knob of butter make the sauce in the same pan. There is no cheese, no tomato and no rolling; Roman saltimbocca are flat. Beat the escalopes thin and even so they cook in two or three minutes and stay tender. Salt lightly: the prosciutto is salty. Done is golden veal with crisp-edged ham and sage, glossed in a little buttery wine sauce.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
Ingredients
- Veal, 8 thin escalopes from the leg500 g
- Prosciutto, prosciutto crudo8 slice
- Sage8 leaf
- Wheat flour, for dusting30 ml
- Butter50 g
- Dry white wine100 ml
- Salt1 pinch
- Black pepper1 pinch
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Beat the escalopes thin between sheets of baking paper. Lay a slice of prosciutto and a sage leaf on each and pin with a toothpick. Dust the underside lightly with flour.
10 min
Step 2
Melt most of the butter in a wide pan over medium-high heat. Cook the escalopes prosciutto side up for 2 minutes, then turn and cook 1 minute more. Season lightly and lift onto a warm plate.
5 min
Step 3
Add the wine to the pan, scrape up the browned bits and let it reduce by half. Swirl in the last of the butter, pour over the veal and serve.
2 min
Nutrition
Per serving · estimate
- Calories
- 270 kcal
- Protein
- 26.6 g
- Carbs
- 5.9 g
- Fat
- 14.9 g
- Saturated fat
- 8 g
- Fibre
- 0.5 g
- Sugar
- 0.6 g
- Sodium
- 249 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
Veal → Thin pork or chicken escalopes
A common home swap; less delicate.
Tips
- Cook in batches; crowded escalopes steam instead of browning.
- Remove the toothpicks before serving, or warn your guests.
History & culture
Saltimbocca is a classic second course in Roman trattorie, served after a pasta with a simple side of greens or roast potatoes. It is quick enough for a weeknight, which is how most Roman homes cook it.
Similar dishes of veal with ham and sage are found in Brescia and elsewhere in the north, but the Roman version became the famous one. Pellegrino Artusi included 'saltimbocca alla romana' in his 1891 cookbook, noting that he had eaten it at a Roman trattoria.
Traditional — Veal, prosciutto, sage, butter and white wine. Flat, not rolled; no cheese.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Saltimbocca alla romana take?
25 min all in — 15 min prep, 10 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
6 more questionsFewer questions
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Cutting board.
How much salt do I put in?
The recipe lists Salt at 1 pinch.
What can I use instead?
Veal → Thin pork or chicken escalopes. A common home swap; less delicate.
Any tips from this recipe?
Cook in batches; crowded escalopes steam instead of browning. Remove the toothpicks before serving, or warn your guests.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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