Italian

Saltimbocca

“Tender veal cutlets enveloped in prosciutto and sage dance in a buttery white wine sauce, offering a melt-in-your-mouth sensation.”

Veal

Prosciutto

Sage

Butter

White Wine

wheat flour

Italian·Roman

Medium30 min

Where it comes from

Originating in Rome, Saltimbocca embodies the Roman culinary ethos of simplicity and bold flavors, often prepared in the bustling kitchens of trattorias.

On the Palate

What goes into it

How it's made

1
Pound the veal cutlets thinly and season with salt and black pepper.
2
Place a sage leaf on each cutlet, then wrap with a slice of prosciutto.
3
Lightly dust the cutlets with flour on both sides.
4
Heat olive oil and butter in a pan over medium heat; cook the cutlets until golden brown.
5
Deglaze the pan with white wine and let the sauce reduce.
6
Serve the cutlets drizzled with the reduced sauce.

Sauteing