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Saltimbocca alla romana
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.
Questions about this dish
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.
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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.