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    Home / Dinner / Saltimbocca alla Romana

    Saltimbocca alla Romana

    Thin veal scaloppine topped with prosciutto and sage, flash-cooked in white wine and butter — so good it ‘jumps in the mouth’.

    ⏱ 15 minPrep time
    🔥 15 minCook time
    🍽 4Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet
    Saltimbocca alla Romana - veal scaloppine with prosciutto and sage in wine sauce

    Saltimbocca alla Romana means “jump in the mouth,” and this dish lives up to the name: thin veal topped with prosciutto and sage, pan-seared in butter and finished with white wine.

    A quick Roman classic, it goes from pan to plate in minutes, making it perfect for a weeknight that feels special. Serve with roasted potatoes or sautéed greens, spooning the pan sauce over each cutlet.

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    Step by stepInstructions

    1. Season the veal lightly; lay a slice of prosciutto on each piece, top with two sage leaves, and secure with a toothpick.
    2. Dredge the assembled cutlets in flour, shaking off the excess.
    3. Melt the butter in a large skillet over medium-high heat; cook the cutlets prosciutto-side down for 2 minutes, then flip and cook 2 minutes more. Remove and keep warm.
    4. Pour the wine into the pan, scraping up the browned bits; add the broth and simmer until slightly thickened, about 3 minutes.
    5. Return the cutlets to the pan and spoon the sauce over them.
    6. Remove the toothpicks and serve immediately.

    💡 Chef tips & storage

    Salt the veal lightly — the prosciutto adds plenty of its own. This dish comes together in minutes, so have everything prepped before the pan gets hot.

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    Recipe details

    Prep15 min
    Cook15 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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