Saltimbocca alla Romana - Veal Saltimbocca Recipe

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.

Spread a little bit of water on the veal cutlets to help pound them thin.

Pound the veal cutlets to a nice thinness and cut off any excess edges.

Place a slice of prosciutto on each cutlet.

Top with a sage leaf, securing it with a toothpick.

Add a little black pepper to the cutlets, avoiding too much salt due to the prosciutto's saltiness.

Dredge each cutlet lightly in flour on one side, shaking off the excess flour.

Heat a frying pan on the stovetop until hot.

Add the cutlets to the pan, ensuring they do not overlap.

Cook the cutlets until they are cooked through, then flip them over briefly.

Remove the cutlets from the pan and place them on a platter.

Add white wine to the pan to deglaze, cooking it out to reduce.

Add leftover butter to the pan to create a creamy reduction sauce.

Check the seasoning of the sauce, ensuring it doesn't need more salt.

Plate the cutlets and pour the reduction sauce over them, serving with toothpicks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens