Saltimbocca alla romana
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Saltimbocca alla Romana

Tender escalops of veal layered with Prosciutto Crudo (Parma ham) and fresh sage leaves all held together with a toothpick, cooked in white wine and butter.
Course Main Course
Cuisine Italian
Keyword Veal Saltimbocca
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 380kcal
Author Authentic Italian Cuisine
Cost 10$



  • 4 Slices Veal Escalopes
  • 4 Slices Prosciutto di Parma ( Parma Ham )
  • 4 Leaves Fresh sage
  • 60 gr. Butter
  • 150 ml. Dry White Wine
  • Salt & Pepper ( optional )


  • Prepare Saltimbocca.
  • Pound the escalopes with a meat mallet to tenderize them.
  • Lay on each escalope a slice of Parma Ham and a big sage leaf.
  •  Pin all three layers with a toothpick.
  • Cook Saltimbocca
  • Put in a large skillet 30 gr. of butter
  • Let it melt over medium heat.
  • Lightly flour the escalope on both sides.
  • Place them in the skillet, ham and sage side down and, brown them for less than a minute.
  • Flip each escalope and brown on the other side, again for only a minute.
  • Then add white wine and cook for another 30 seconds.
  • Remove the Saltimbocca from the skillet and set aside in a warmed serving plate
  • Put in the skillet the rest of Butter.
  • Stir with a wooden spoon or shake the skillet until the butter has melted and simmered for one minute to get a slightly thick sauce.
  • Pour the sauce over the saltimbocca.
  • Serve two Saltimbocca per person



 It is unnecessary to add salt when cooking the Saltimbocca alla Romana because the  Parma ham is already salty, but this depends on your taste.