Saltimbocca alla Romana Recipe

This Saltimbocca alla Romana Recipe is a classic and quick recipe, which is made with tender veal escalopes, prosciutto, and fresh sage. It’s a restaurant-quality dish, ready in about 20 minutes.

Saltimbocca alla Romana Recipe Ingredients

• 4 x 150g higher-welfare veal escalopes
• 8 fresh sage leaves
• 8 slices of higher-welfare prosciutto
• 2 tablespoons unsalted butter
• Olive oil
• 1 good swig of marsala
• 1 lemon

How To Make Saltimbocca alla Romana Recipe

1. Prepare the Veal: Place the veal escalopes on a chopping board and cover them with cling film. Using your fists or a rolling pin, pound them out until they are about 5mm thick.
2. Season and Layer: Season both sides of the flattened veal with black pepper. Lay 2 sage leaves flat on each piece of veal, then place 2 slices of prosciutto on top to cover the meat.
3. Fry the Saltimbocca: Heat a large frying pan over a medium heat and add 1 tablespoon of butter and a drizzle of olive oil. Add 2 escalopes to the pan and fry for about 2 minutes on each side, until golden brown. Remove to a plate and cover with foil to keep warm. Repeat with the remaining 2 escalopes.
4. Make the Pan Sauce: Return the pan to the heat. Add the remaining butter and the marsala wine. Let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan, until you have a glossy sauce.
5. Serve: Serve the saltimbocca immediately with the pan sauce drizzled over the top. Cut the lemon into wedges for squeezing over at the table.

Recipe Tips

• What does “Saltimbocca” mean? The name literally translates from Italian to “jumps in the mouth,” which is a perfect description of its incredibly delicious and savory flavor.
• Can I use chicken instead of veal? Yes, this is a very common and delicious substitution. You can use thinly pounded chicken breasts (escalopes) or even pork tenderloin slices in place of the veal.
• How do I keep the veal tender? The key is to pound it thin and cook it quickly over medium heat. Because the escalopes are so thin, they only need a couple of minutes per side. Overcooking will make the meat tough.
• What is Marsala and can I substitute it? Marsala is a fortified wine from Sicily that adds a unique sweet and nutty flavor to the sauce. If you don’t have it, you can substitute with an equal amount of dry white wine plus a teaspoon of brandy.

What To Serve With Saltimbocca alla Romana

This classic Italian dish pairs beautifully with a variety of simple sides that won’t overpower its delicate flavors.

• Creamy polenta
• Simple pasta tossed with butter and Parmesan
• Roasted or boiled new potatoes with parsley
• Sautéed spinach with garlic
• A simple green salad with a lemon vinaigrette

How To Store Saltimbocca

• Refrigerate: Saltimbocca is best enjoyed immediately after cooking for the best texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently in a lightly oiled skillet over low heat until just warmed through. Avoid the microwave, as it can make the meat rubbery.

Saltimbocca alla Romana Nutrition Facts

• Calories: 450 kcal
• Carbohydrates: 5g
• Protein: 45g
• Fat: 25g
• Saturated Fat: 12g
• Sodium: 850mg
• Sugar: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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