Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 veal scallopini (thinly sliced cutlets); 8 slices prosciutto di Parma; 16 fresh sage leaves; 1/2 cup dry white wine; 2 tablespoons butter; 2 tablespoons olive oil; Toothpicks; Salt and pepper to taste

Published: June 18, 2026 | Italian Cuisine | ⏱ 25 min

Saltimbocca alla romana veal scallopini with crispy prosciutto and sage leaves

Saltimbocca alla Romana literally translates to 'jump in the mouth'—and one bite will tell you why. Thin veal scallopini are topped with salty prosciutto and fragrant sage leaves, then pan-fried and finished with a splash of white wine and butter. It's an explosion of savory, aromatic flavors that comes together in under 30 minutes, making it an elegant yet effortless weeknight dinner.

Recipe Info

Prep Time15 min

Cook Time10 min

Total Time25 min

Servings4

DifficultyMedium

CuisineItalian

8 veal scallopini (thinly sliced cutlets)
8 slices prosciutto di Parma
16 fresh sage leaves
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons olive oil
Toothpicks
Salt and pepper to taste

2 Instructions

Assemble the saltimbocca

Season the veal lightly with salt and pepper. Lay a slice of prosciutto and 2 sage leaves on each scallopini. Secure with a toothpick.

Pan-fry

Heat olive oil in a large skillet over medium-high heat. Place the veal prosciutto-side down first. Cook for 2 minutes per side until the prosciutto is crispy and the veal is cooked through. Remove to a plate.

Make the pan sauce

Pour the white wine into the skillet, scraping up the browned bits. Let it reduce by half, then swirl in the butter to create a glossy sauce.

Serve

Pour the pan sauce over the veal scallopini. Serve immediately with a simple arugula salad or roasted potatoes.

Pro Tips

Don't overcook the veal—it's very thin and will toughen if cooked too long.
Press the sage leaves firmly onto the prosciutto so they adhere while frying.

Nutrition Information

Calories	340 kcal
Protein	32g
Fat	18g
Saturated Fat	7g
Carbohydrates	3g
Fiber	0g
Sugar	0g
Sodium	720mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

Yes, thinly pounded chicken breast works as a great alternative. Pounding it to an even 1/4-inch thickness ensures it cooks quickly and evenly.

Rating

★ ★ ★ ★ ★ 4.6 (115 votes)

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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