Saltimbocca alla Romana (Roman Pan-Seared Cutlets with Prosciutto, Sage & White Wine) – Authentic Italy Recipe
Literally "jumps in the mouth": tender cutlets seared with crispy prosciutto and fresh sage in a silky wine-butter glaze.
- Country of Origin
- 🇮🇹 Italy (Southern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thin veal or chicken cutlets, Slices of prosciutto, Sautéed Roman spinach, Fresh whole sage leaves, Dry white wine
Ingredients for Saltimbocca alla Romana (Roman Pan-Seared Cutlets with Prosciutto, Sage & White Wine) (4 Servings)
- 1.25 lbs (or 2.5 cups) thin veal or chicken cutlets, prepped into bite-sized pieces
- 1.5 cups slices of prosciutto, washed and trimmed
- 1 cup sautéed Roman spinach
- 1 medium onion and 3 cloves garlic, finely minced with fresh whole sage leaves
- 1.5 tbsp traditional Italy seasoning (dry white wine, butter, cracked black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh whole sage leaves for 2–3 minutes until softened and fragrant.
- Add thin veal or chicken cutlets and slices of prosciutto along with dry white wine, butter, cracked black pepper, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with sautéed Roman spinach and serve straight from the skillet.