Saltimbocca Alla Romana

Submitted by CHRISSYG

"There are a few Veal Saltimbocca recipes here, but I hadn't seen the very traditional, very simple one. This is all about showcasing a few fresh, flavorful ingredients for a superb dish. This is very nice served over some wilted spinach, and if you're not a veal person, you can easily substitute pounded chicken breast."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 453.59 g veal scallopini (about 8 pieces)
• 8 slice prosciutto (thin slices)
• 29.58 ml sage, chopped plus
• 8 leaf sage (additional)
• 14.79 ml butter
• 14.79 ml olive oil
• 44.37 ml dry white wine
• 44.37 ml chicken broth
• salt and pepper

directions

1. Pound veal between sheets of waxed paper until thin and even.
2. Place one sage leaf on each piece of veal and cover with the prosciutto, secure with a toothpick if needed.
3. Heat frying pan to hot, but not smoking, add butter and olive oil.
4. Sauté veal on the side without the prosciutto approx 3 minutes.
5. Turn and sauté the other side another 3 minutes.
6. Remove from pan and add the wine, chicken broth and sage, scraping up any brown bits that may be on the bottom of the pan.
7. Cook one minute on high, check seasoning and add salt and pepper to taste.
8. Return the veal to the pan to re-warm.
9. Serve and enjoy.

Reviews

[Ilysse]

This IS the traditional recipe. This is exactly how I make it. The only change I make, sometimes, is to use marsala rather than white wine. This is a great dish no matter what wine you use. Easy enough for every day and impressive enough for company.

 

[Lindsey608]

Delicious! This tastes just like the Veal Saltimbocca dish I had at a restaurant in Vicenza. It works great with chicken breasts as well.

 

[HeatherN]

This was so delicious. I love the traditional Italian recipes, a few simple ingredients and fantastic flavor. I have a sage plant outside my kitchen window, when I notice that it needs a haircut, I know it's time to make saltimbocca again. I had to use chicken instead of veal because of availability, but it's delicious either way. Thanks for posting!!

 

[Carolejeddy]

This was my first time trying to make this dish (though I used chicken) and it was very good. The saltimbocca that I have had has always included spinach and cheese so I sauteed some spinach with a clove of garlic and put that on top of the prosciutto and covered with fontina to melt. I also upped the wine to have enough sauce which was a rather unattractive olive green color, but VERY tasty. Thanks, ChrissyG for giving me the confidence to try this dish - I will be making it again!