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Saltimbocca alla romana: la ricetta facile del grande classico della cucina romana

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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Saltimbocca alla Romana

Cultural Context

Originating from Rome, Saltimbocca alla Romana translates to 'jump in the mouth,' a nod to its delightful flavors. Traditionally enjoyed as a quick meal, it showcases the Italian love for simple yet bold ingredients, with veal, prosciutto, and sage coming together in harmony. Today, variations exist globally, with some using chicken or even vegetarian options, but the classic remains a cherished dish in Italian cuisine.

ItalianITmain
30 min
medium
4 servings
Servings4
600 gr di noce di vitello
150 gr di prosciutto crudo
Salvia, q.b.
Farina 00, q.b.
30 ml di olio extravergine d’oliva
40 gr di burro
Pepe nero, q.b.
70 ml di vino bianco secco

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.

1

Infarinare leggermente le fettine di vitello solo da un lato.

2

Rosolare le fettine di vitello in padella con il burro e l'olio extravergine d’oliva.

3

Sfumare con il vino bianco.

4

Servire ben caldi.

Cooking Techniques

poundingdredgingdeglazing

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Allergens

glutendairy

Also Known As

SaltimboccaSaltimbocca Romana
Local Name: Saltimbocca alla Romana

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