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recipe

prep time: 25 Min.

serves 6 people 

saltimbocca alla romana

rome, italy

Saltimbocca alla Romana. Saltimbocca literally translates to “jump in the mouth” because of how good it tastes! Misa and Cristina share with you the art to making this typical Roman dish. It is comprised of a slice of veal that is layered with a piece of prosciutto and sage leaf, all held together with a toothpick. The cutlet is sautéed in olive oil and then oil is deglazed with white wine. You drizzle the sauce from the pan on top and enjoy!

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  • Tenderize the veal cutlets (or ask your butcher to)

  • Lay a piece of prosciutto down over the veal then place a sage leaf on top of the prosciutto. *Don’t strip off the prosciutto fat.

  • Fasten the layered cutlet together using a toothpick like a needle through fabric. You now have your saltimbocca

  • Add the flour, two pinches of salt and a pinch of pepper to a shallow plate and stir. Dredge both sides of the saltimbocca in the spiced flour , shaking off any excess.

  • Add olive oil to the sauté pan and heat over medium-high flame

  • Add the saltimbocca, prosciutto-side down first, and golden brown both sides. *Do this so the prosciutto fat melts, enhancing the cooking oils.

Ingredients:

  • 6 thinly sliced milk fed veal cutlets aka scaloppine (1 cutlet per person)

  • 6 thinly sliced piece of prosciutto (1 per cutlet)

  • 6 sage leaves (1 per cutlet)

  • .5 cup dry white wine

  • 2 handfuls of finely ground white flour

  • 1 shot of extra virgin olive oil

  • fine sea salt

  • pepper x

Baking Equipment needed: 

  • Toothpicks

  • Frying pan

  • Meat tenderizer

  • Saute pan

  • Deep serving plate

  • Wooden spoon

directions:

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