Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Prep time: 12 min
Cook time: 11 min
Total time: 23 min
Cuisine: Italian
Ingredients: 600 g Veal, thinly sliced and pounded; 120 g Prosciutto, thinly sliced; 8 Sage, fresh leaves; 120 ml White wine; 60 g Butter, divided; ½ tsp Salt; ¼ tsp Black pepper, freshly ground

Saltimbocca alla Romana · ready in 23 min · 4 servings · 388 kcal per serving · easy · 7 ingredients

A Roman classic whose name means it jumps in the mouth, with tender veal, salty prosciutto, sage, butter, and white wine.

Prep: 12 min
Cook: 11 min
Total: 23 min
Serves: 4
kcal: 388
Difficulty: easy

Italian Main dishes Quick (30 min or less)Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gVeal, thinly sliced and pounded
120 gProsciutto, thinly sliced
8Sage, fresh leaves
120 mlWhite wine
60 gButter, divided
½ tspSalt
¼ tspBlack pepper, freshly ground

Equipment

stovetop, cutting board, meat mallet, toothpick, wide skillet, tongs, whisk, plate, measuring cup, measuring spoon

Instructions

Mise en place
Gather veal, prosciutto, sage, wine, butter, salt, pepper, a board, mallet, toothpicks, skillet, tongs, whisk, and plate. · 5 min
What to look for: All ingredients measured and tools within reach
Pound the veal
Pound each veal slice on a board until about 5 mm thick, then season lightly with salt and black pepper. · 4 min
What to look for: Veal is thin, even, and not torn
Attach the topping
Place 1 sage leaf and prosciutto on each veal slice, then secure them with toothpicks so the layers stay flat. · 3 min
What to look for: Prosciutto and sage are firmly attached to the veal
Heat the butter
Heat 30 g butter in a wide skillet over medium heat until foamy and fragrant, keeping the bubbles pale rather than brown. · 2 min
What to look for: Butter is foamy, pale, and aromatic
Sear prosciutto side
Sear the veal prosciutto side down until the prosciutto tightens and the edges turn lightly golden. · 2 min
When it is done: Check that the veal continues cooking toward 63°C / 145°F.
Finish the veal
Turn the slices and cook the veal side briefly until just firm, then move them to a warm plate without stacking. · 2 min
When it is done: Confirm the thickest slice reaches 63°C / 145°F.
Deglaze the pan
Pour white wine into the skillet and scrape the browned juices, then simmer until the liquid reduces by about 50 percent. · 3 min
What to look for: Wine smells mellow and the pan juices look concentrated
Gloss the sauce
Lower the heat and whisk in the remaining butter until the sauce looks glossy and lightly coats the spoon. · 1 min
What to look for: Sauce is shiny, smooth, and lightly thickened
Serve at once
Return the veal to the skillet for 30 seconds, spoon sauce over each slice, and serve hot with the sage side visible. · 1 min
When it is done: Serve after reheating only if the veal remains at least 63°C / 145°F.

Nutrition (per serving)

kcal	388
Protein	39 g
Carbohydrates	1 g
of which sugars	0 g
Fat	22 g
of which saturated	11 g
Fibre	0 g
Sodium	961 mg

Nutri-ScoreC

Allergens

Contains: milk, sulphites

Storage and reheating

Fridge: up to 2 days
Freezer: yes, up to 1 months
Warm gently in a covered skillet with a spoonful of water until hot, avoiding a hard boil so the veal stays tender.

Ingredient substitutions

White wine

Water: Use only when wine must be avoided, since the sauce will be less aromatic.

Butter

Olive oil: The sauce will be lighter and less creamy.