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Easy Saltimbocca Alla Romana Recipe

Saltimbocca alla Romana is a fantastic, traditional Roman dish that you can easily make for a weeknight dinner. Tender veal cutlets are topped with salty prosciutto and a single sage leaf for a delicious and pretty meal.

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Table of Contents

Make this recipe just once and you will see how incredibly easy it is. However, veal saltimbocca alla romana may be quick to make, but it is fancy enough to serve on special occasions. The presentation of this classic Italian dish is simple, elegant, and eye-catching. It will impress and delight all your guests! Plus, once they take one bit of the delicious veal slices, they will instantly be in heaven.

Serve your perfectly cooked veal saltimbocca alla romana with a side of seasonal vegetables, next to pasta or with a simple green salad. It is perfect for any time of year and everyone, including the youngest members of your family, will adore this recipe.

How could you not love the tender veal, the salty prosciutto or the incredible white wine sauce? It is impossible to resist! Besides, the literal translation of Saltimbocca is “jump in your mouth” and that is exactly what this classic Italian dish will do!

Veal Saltimbocca cooking in a skillet Photo credit:

Ingredients for Veal Saltimbocca alla Romana

The ingredients for this perfect veal dish are very simple. Make sure you buy the highest quality ingredients so you get the best flavor possible. Simple dishes like this may not have a lot of ingredients but each one is extremely important! Take a look here:

  • Veal – Buy the veal as a whole piece or ask your butcher to slice it into cutlets for you. One and a half pounds of veal should give you about 8 thin slices of veal.

  • Sage – Fresh sage leaves are used to season the saltimbocca alla romana. In fact, they are the only real seasoning used! Sage is the signature flavor of saltimbocca alla romana so it is very important.

  • Prosciutto – Thinly sliced prosciutto adds a delicious salty taste to the veal slices.

  • Butter – Use unsalted butter as the salty prosciutto will add enough sodium to the recipe.

  • Flour – Flour helps sear the veal and also thicken the sauce.

  • White wine – Use a dry white wine like Pinot Grigio to make the sauce. The alcohol will cook off so the sauce will be non alcoholic.

  • Olive oilExtra virgin olive oil is the best!


Veal Saltimbocca alla Romana with fresh parsley Photo credit:

How to Make Veal Saltimbocca alla Romana

Just a few quick steps and about 15 minutes in the kitchen and your veal saltimbocca alla romana will be ready! Here is a quick look at how to make this easy dish:

  1. Slice the veal and use a meat tenderizer to pound the slices nice and thin.

  2. Top each veal slice with a prosciutto slice and a sage leaf underneath then secure them all together with a toothpick.

  3. Dredge the bottom of the veal cutlets in flour then place them in a large skillet with the olive oil. Sear over medium high heat for about 3 minutes.

  4. Add the white wine, bring to a simmer then remove the veal and set it aside.

  5. Make the sauce in the same frying pan, using the water, butter, salt, and pepper. Simmer over medium heat until the sauce is thick.

  6. Serve the cooked veal with the wine sauce on a serving dish and enjoy warm!


Veal Saltimbocca cooking in a large skillet Photo credit:

Authentic Veal Saltimbocca alla Romana

Once you try this perfect saltimbocca alla Romana, you will not only fall in love with classic Roman cuisine, but you will also know exactly what to make for every dinner party or quick weeknight dinner. This dish does it all! Give this great recipe a try and you will quickly see why it has been popular for decades. Enjoy!

And for another super classic Italian recipe check out this delicious Chicken Cacciatore, it will definitely make another of your dinners memorable.

Saltimbocca Alla Romana Recipe Feature Image - 1390x600

Saltimbocca alla Romana

Saltimbocca alla Romana is a fantastic, traditional Roman dish that you can easily make for a weeknight dinner. Tender veal cutlets are topped with salty prosciutto and a single sage leaf for a delicious and pretty meal.
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Italian
Servings 4 servings


  • Measuring cups
  • Measuring spoons
  • Meat tenderizer or rolling pin
  • Large Skillet
  • Tongs
  • Wooden spoon


  • 1 1/2 pounds veal sliced into 8 thin cutlets
  • 8 fresh sage leaves
  • 3 ounces prosciutto slices
  • 2 Tablespoons water
  • 1/2 cup butter
  • 1 cup flour
  • 1 cup white wine
  • salt and pepper
  • 3 Tablespoons olive oil


  • Slice the veal into eight thin cutlets. Each piece should be about 1/4 inch thick.
  • Place the veal slices on a flat work surface and use a meat mallet, tenderizer, or rolling pin to pound them thinner and make the meat soft.
  • Place one slice of prosciutto on top of each piece of veal then top each with one sage leaf. Use a toothpick to secure the veal, prosciutto, and sage together.
  • Add the olive oil to a large skillet and heat over medium-high heat.
  • Dredge the veal in the flour, coating only the bottom side of the veal with the flour (not the top portion with the sage and prosciutto). Shake off any excess flour then place the floured veal directly into the shimmering oil with the sage leaf side facing up.
  • Sear the saltimbocca for about 3-4 minutes so the bottom is golden brown.
  • Sprinkle the ground black pepper and salt over the veal in the skillet.
  • Pour the wine into the skillet and cook for 2 minutes.
  • Remove the veal from the skillet and set aside on a dish.
  • Add the butter to the same pan along with water. Use a wooden spoon to scrape the browned veal and flour off the bottom of the pan then whisk it into the sauce. Simmer the sauce until it begins to thicken.
  • Spread the sauce on the bottom of a warm plate or serving plate then place the cooked saltimbocca alla romana on top. Enjoy while hot!


  • The simplicity of the ingredients requires focus on quality and freshness, particularly the veal and sage.
  • The cooking time is brief, making it crucial not to overcook the veal to maintain its tenderness.
  • Adjust the amount of wine and butter in the sauce according to taste and desired sauce thickness.
Keyword Prosciutto, Sage, Veal

Disclaimer: Please be aware that the food images displayed on this website are for illustrative purposes only. They do not represent the actual dishes or presentations you might achieve when following our recipes. While we strive to inspire your culinary journey, the appearance of your dishes may vary.

Frequent Asked Questions

Saltimbocca is made from thin slices of veal, prosciutto, fresh sage leaves, and white wine. While veal is the traditional meat, chicken saltimbocca, and fish saltimbocca are also quite popular. The prosciutto and sage are the two ingredients that never change!

Saltimbocca translates to mean “jumps in the mouth”. This name is quite fitting for a dish that is so delicious, it will literally go straight from the serving plates into your mouth! It is just simply delicious and hard to resist.

Reheat your cooked saltimbocca using the microwave. Heat the dish in thirty second increments until it is warm. You can also return the cooked saltimbocca and wine sauce to a saute pan to reheat over medium heat for about 2-3 minutes. Make sure you do not reheat the saltimbocca too long or the meat can get tough and chewy.

Saltimbocca alla romana is a classic veal dish that originated in Rome, hence the name! Saltimbocca is especially popular in the Lazio region of Italy, where Rome is located.

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