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Saltimbocca alla Romana Recipe

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Saltimbocca alla Romana: Veal Escalopes with Prosciutto and Sage

Saltimbocca translates to jump in the mouth, and this dish lives up to its name with its delicious, savory flavors! Tender veal slices topped with prosciutto and fresh sage, then pan-fried in butter, create a traditional Roman dish that’s fast to make and even quicker to devour.

What is Saltimbocca alla Romana?

If veal is hard to find, substitute it with pork escalopes for a similar result. The key is to ensure the meat is tenderized so it melts in your mouth. Serve saltimbocca with a side of salad, vegetables, or potatoes for a complete meal, or fry up a batch as a quick snack!

Saltimbocca alla Romana Recipe

Ingredients (Serves 6)

  • 900g (2 lbs) veal escalopes
  • 150g (5.3 oz) prosciutto crudo (Parma ham)
  • 100g (3.5 oz) butter
  • Fresh sage leaves
  • Salt
  • Pepper

Instructions

  1. Prepare the Veal:
    • Tenderize the veal slices by hitting them a few times with a meat hammer or rolling pin. (You can also ask your butcher to do this.)
  2. Assemble the Saltimbocca:
    • Lay a slice of prosciutto on each piece of veal.
    • Top with a fresh sage leaf and secure with a toothpick.
  3. Cook the Saltimbocca:
    • Heat half of the butter in a large frying pan.
    • When the butter melts, add the veal slices with the prosciutto and sage facing down. This releases the flavors as it cooks.
    • Cook on medium-high heat for a few minutes, then turn the slices over to lightly brown the other side.
    • Depending on the size of your pan, you may need to cook the escalopes in batches. Place the cooked saltimbocca in a serving dish while you prepare the rest.
  4. Make the Sauce:
    • Add 1-2 tablespoons of water to the hot pan and the remaining butter.
    • Stir and pour this succulent sauce over the cooked saltimbocca.

Serve Immediately:

Let these delicious veal escalopes “jump in your mouth” while hot!

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