Saltimbocca Alla Romana: How to make Rome’s most popular main dish

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is often less expensive.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple juice

Chicken broth adds flavor without alcohol, while apple juice provides sweetness.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

Select high-quality veal, preferably from the rear cut called 'noce' or 'rosa'.

Chop dried sage leaves finely to avoid mouth irritation.

Place the chopped sage on the veal cutlet.

Add a slice of prosciutto on top of the sage.

Secure the prosciutto and sage to the veal with a toothpick.

Dredge the veal cutlet in flour to avoid clumping and to help create a sauce during cooking.

Heat a bit of extra virgin olive oil in a skillet along with butter until melted.

Add the veal cutlets to the skillet, cooking until they are browned and cooked through, adjusting time based on the thickness of the meat.

Add more flour if needed to help create a sauce.

Deglaze the skillet with dry white wine, ensuring it is not sweet to maintain the dish's flavor profile.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens