Saltimbocca

Saltimbocca alla Romana

Roman-style saltimbocca: thin veal escalopes layered with prosciutto and sage, pan-fried and finished with a quick white wine and butter pan sauce. A classic of Roman trattorias that comes together in minutes once the prep is done.

Prep

15 min

Cook

12 min

Total

27 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •600 g (1 lb 5 oz) veal escalopes, from the top round or loin, pounded to about 4 mm / ⅛ inch thick
• •8 thin slices (about 80 g / 2¾ oz) prosciutto di Parma, sliced thin but not paper-thin; do not use the prosciutto cotto if you want the Roman classic
• •16 leaves fresh sage, 2 leaves per escalope, plus extra for the sauce
• •30 g (2 tbsp) unsalted butter, divided: half for frying, half for finishing the sauce
• •2 tbsp (30 ml / 2 tbsp) olive oil, or another neutral oil, to keep the butter from burning
• •125 ml (½ cup) dry white wine, Italian Soave or Frascati if you have it; any dry, not-sweet, not-oaky white works
• •1 tsp plain flour, optional, only if the sauce needs a touch more body
• •fine sea salt and freshly ground black pepper, to taste, go light on the salt: the prosciutto is already salty
• •1 tbsp (15 ml / 1 tbsp) lemon juice, optional, a squeeze at the end brightens the sauce

Steps

1. 1 Pat the veal escalopes very dry with paper towels. Lightly season one side with a little black pepper and just a pinch of salt (the prosciutto will season the other side).
2. 2 Lay each escalope flat, peppered side up. Place 1 sage leaf on one half of each piece and a slice of prosciutto on top of the sage so it drapes over the meat. If your prosciutto slice is large, fold or trim it so it covers most of the escalope without hanging into the pan.
3. 3 Skewer each escalope closed with a toothpick pushed through the sage, prosciutto and meat so everything is pinned together. Optionally dust the prosciutto side very lightly with flour to help it brown, but the traditional Roman way skips this.
4. 4 Set a large skillet (ideally stainless steel or cast iron, about 28 cm / 11 in) over medium-high heat. Add the olive oil and half the butter (15 g) and heat until the butter foam just begins to subside.
5. 5 Lay the escalopes in the pan prosciutto side down. Do not crowd the pan; cook in two batches if needed. Fry for about 1 minute 30 seconds to 2 minutes, pressing gently so the prosciutto contacts the pan and crisps lightly. The prosciutto should be speckled with brown spots, not burnt.
6. 6 Flip and cook the veal side for 60 to 90 seconds more, until just opaque and cooked through but still tender. Veal escalopes this thin cook very fast: the internal temperature should reach 63 °C / 145 °F on an instant-read thermometer, but err on the side of removing them a touch early since they will carry over. Transfer to a warm plate and tent with foil while you make the sauce.
7. 7 Pour off any excess fat from the pan, leaving the browned bits. Return the skillet to medium-high heat, add the wine and scrape up the fond with a wooden spoon. Simmer until the wine is reduced by about two thirds, to roughly 3 to 4 tablespoons, 1 to 2 minutes.
8. 8 Lower the heat to low and whisk in the remaining 15 g of butter, plus any juices that have collected under the resting veal. Swirl or whisk until the sauce looks glossy and slightly emulsified. Add the optional squeeze of lemon and 2 or 3 extra sage leaves if you like; let them steep for 20 seconds, then remove.
9. 9 Return the saltimbocca to the pan for 30 seconds to rewarm and coat in the sauce. Remove the toothpicks, spoon the sauce over the top and serve immediately. Traditional accompaniment: simply with a wedge of lemon or a small mound of sautéed greens such as bitter escarole or Swiss chard.