Saltimbocca Alla Romana
Thin veal cutlets topped with prosciutto and sage, quickly pan-fried in butter and finished with a squeeze of lemon. A classic Roman dish that's ready in minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 280
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Lay the 4 veal cutlets flat and season both sides with salt and pepper. Place 2 sage leaves on each cutlet, then top with 1 slice of prosciutto, pressing gently to adhere.
Step 2
Melt the 2 tbsp butter in a large skillet over medium-high heat until foaming. Add the cutlets, prosciutto-side down, and cook until golden brown, about 2-3 minutes.
Step 3
Flip the cutlets and cook the other side until just cooked through, about 1-2 minutes. The meat should feel firm but springy, and the prosciutto should be crisp.
Step 4
Transfer the saltimbocca to a plate. Squeeze the juice of the 1 lemon over the top and serve immediately, spooning any pan juices over the meat.
Tools you’ll need
- Large skillet
- Tongs
- Cutting board
- Knife
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