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Horizontal image of pieces of lightly fried meat with sauce, lemon slices, fresh herbs, and a side salad on a white plate.

Saltimbocca alla Romana

  • Author: Fanny Slater
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


In this mouthwatering veal saltimbocca, tender cutlets are draped in prosciutto with earthy sage, and delicately fried until golden-brown.


  • 8 thin veal cutlets (approximately 2 ounces each)
  • 1 teaspoon freshly ground black pepper
  • 8 large, thin slices prosciutto (about 4 ounces total)
  • 16 medium-size fresh sage leaves (plus more for garnish)
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1/2 cup Marsala wine (or dry white wine)
  • Coarse salt, to taste
  • Lemon wedges, for serving


  1. Arrange the veal cutlets on a work surface with a sheet of plastic wrap under them and another on top. Using a meat mallet, pound gently (making sure not to tear the meat) until each piece is about 1/4 inch thick. 
  2. Season the cutlets (either on one side or all over) with the pepper and then lay them back out flat on the bottom piece of plastic wrap. Top each with 2 sage leaves and 1 slice of the prosciutto, gently pressing the prosciutto against the veal to adhere, and folding any excess around the other side. Cover with the other piece of plastic wrap and gently pound the prosciutto into the veal so it sticks and holds down the sage.
  3. Place the flour on a large plate. Delicately dredge both sides of the veal cutlets, shaking to remove any excess flour, and then set aside.
  4. In a large skillet over medium heat, add 1 tablespoon of the butter and the olive oil. Once the butter begins to sizzle and turn slightly golden, add the cutlets to the pan (prosciutto-side down) a few at a time, and fry in batches until the prosciutto is crisp and the floured side is lightly browned, about 1 minute per side.
  5. Transfer the cooked pieces to a plate and cover with foil to keep warm. Pour the wine into the pan, scraping up any brown bits from the bottom, and simmer until reduced by half its volume, about 30-45 seconds. Sprinkle with a pinch of salt and whisk in the remaining butter until the sauce is rich and glossy.
  6. Arrange the cutlets on a platter prosciutto-side up, pour the sauce over the top, garnish with the remaining fresh sage leaves to taste, and serve with lemon wedges.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Veal
  • Method: Stovetop
  • Cuisine: Meat

Keywords: saltimbocca, veal, meat, Italian, prosciutto, sage