Gourmet Saltimbocca alla romana!

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What a fantastic dish from the always tasteful incredible Roman cuisine, these veal scaloppini literally ‘ jump in your mouth‘, as that’s what saltimbocca means. Once you start eating them, you  just want more..the prosciutto ham together with the sage saute’ in butter makes it all.

Old time Italian classic, the recipe comes out also great with chicken. Different regions of Italy, different versions. This is one is very close to the original, I just used two different types of ham, prosciutto and cooked ham to add even more flavors!

Ingredients: serve 4

  • 4 veal scaloppini,  or chicken pounded to a 1/4 inch thick.
  • 4 thinly slices of prosciutto ham
  • 4 thin slices of cooked ham
  • 1 large bunch fresh sage leaves
  • 1 glass white dry wine
  • 2 cups flour
  • 3 to 4 tablespoons butter (reserve 1 for sauce)
  • 2 tablespoons olive oil
  1. Make sure your veal or chicken scaloppini are well flat  1/4 inc. (pound them if they aren’t).
  2. Adjust the size of ham and prosciutto slice to the size of scaloppini, so ham fits well on top.
  3. Cover each one with 1 or half slice of ham and prosciutto, top with 1 large sage leaf, well into the center, fix it to the meat with long toothpicks.
  4. Pour flour in shallow dish, briefly flour each scaloppini side without ham.
  5. In a large pan, heat olive oil over high to medium heat, melt butter (reserving 1 Tbsp), brown scaloppini till cooked for 1 or 1+1/2 minute, turn the prosciutto/ham side down, brown for 1 minute more, till golden on each side. Reduce temperature to low. Work in batches, making sure you do not crowd the pan.
  6. Using a spatula gently transfer scaloppini to a plate, cover quickly with foil, keep warm in the oven at 200F.
  7. Back to the pan, add wine, let evaporate 1 minute, scrape well to recover all bits, add butter, scaloppini platter juices, pour sauce over saltimbocca and serve immediately!


Tips: your meat needs to be well pounded flat to cook quickly, make sure ham slices are really thin.


Saltimbocca alla Romana

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