Print

Crispy Saltimbocca alla Romana

- featured image
Print Recipe

A quick and easy Italian classic featuring tender veal cutlets topped with crispy prosciutto and fresh sage, pan-fried to golden perfection with a buttery pan sauce.

Ingredients

Scale
  • 4 thin veal cutlets (about 4 oz / 115 g each)
  • 4 thin slices prosciutto
  • 8 fresh sage leaves (2 per cutlet)
  • 3 tablespoons unsalted butter (about 40 g)
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup all-purpose flour (40 g) for dredging
  • Juice of half a lemon (about 1 tablespoon), optional but recommended
  • Salt and freshly ground black pepper to taste
  • 1/4 cup white wine or chicken broth (60 ml), optional for pan sauce

Instructions

  1. Pat the veal cutlets dry with paper towels to remove excess moisture. Lightly season both sides with black pepper; avoid adding salt.
  2. Place the flour in a shallow bowl or plate. Lightly coat each veal cutlet in flour, shaking off any excess.
  3. Lay a slice of prosciutto over each veal cutlet. Place two fresh sage leaves on top of the prosciutto. Secure with a toothpick if needed.
  4. Warm the olive oil and butter over medium heat in a skillet until the butter foams but doesn’t brown (about 2 minutes).
  5. Place the cutlets prosciutto-side down in the pan. Cook for 2-3 minutes until the prosciutto is crispy and golden.
  6. Flip gently and cook the veal side for another 2 minutes until cooked through but still tender.
  7. Remove the cutlets to a warm plate and cover loosely with foil.
  8. Add white wine or chicken broth to the hot pan and scrape up any browned bits. Simmer for 1-2 minutes until slightly reduced.
  9. Squeeze fresh lemon juice into the pan and swirl to combine.
  10. Pour the pan sauce over the veal and garnish with extra sage if desired. Serve immediately.

Notes

Pat veal dry to ensure crispiness. Use a mix of butter and olive oil to prevent burning and achieve a golden crust. Avoid overcrowding the pan to keep prosciutto crispy. Thin veal cutlets cook quickly; watch closely to avoid toughness. Deglaze pan for a flavorful sauce. Fresh sage is essential for aroma; dried sage is not recommended. For gluten-free, substitute flour with almond flour. For dairy-free, replace butter with olive oil.

Nutrition

Keywords: Saltimbocca alla Romana, veal saltimbocca, crispy prosciutto, Italian recipe, quick Italian dinner, sage veal, pan-fried veal

Find it online: https://cooksyla.com/crispy-saltimbocca-alla-romana-recipe-easy-veal-prosciutto-sage-delight/