Classic Saltimbocca alla Romana with White Wine Pan Sauce

⏱ 25 min · Serves 4

Thin veal escalopes wrapped in salty prosciutto and fragrant sage, seared in butter and finished with a glossy white wine sauce. It really does 'jump in the mouth' — and it's on the table in under half an hour.

Per serving: 448 kcal · 40.0g protein · 6.0g carbs · 27.0g fat

Ingredients

• 8 thin veal escalopes (about 600g total), pounded to 5mm
• 8 slices prosciutto di Parma
• 16 fresh sage leaves
• 3 tbsp plain flour, for dusting
• Freshly ground black pepper
• 2 tbsp olive oil
• 60g unsalted butter, cold and cubed
• 150ml dry white wine (such as Frascati or Pinot Grigio)
• 3 tbsp chicken or veal stock
• 1 tsp lemon juice
• Small pinch of fine salt (only if needed)

Method

1. Pat the veal dry and season lightly with black pepper only — the prosciutto brings plenty of salt.
2. Lay a slice of prosciutto over each escalope, top with 2 sage leaves, and secure with a cocktail stick threaded through like a stitch.
3. Dust the veal side (not the prosciutto side) lightly with flour and tap off the excess.
4. Heat the olive oil and 20g of the butter in a large frying pan over medium-high heat until foaming.
5. Add the escalopes prosciutto-side down and cook for 1 minute, until the ham crisps. Flip and cook the veal side for 1–2 minutes until just golden and cooked through. Work in two batches to avoid crowding.
6. Transfer to a warm plate and remove the cocktail sticks. Tent loosely with foil.
7. Pour the wine into the hot pan and scrape up the sticky bits, letting it bubble hard for 2 minutes until reduced by half.
8. Add the stock, then whisk in the remaining 40g cold butter a cube at a time off the heat to make a silky sauce. Sharpen with the lemon juice and taste before adding any salt.
9. Return the veal briefly to the pan to coat, then serve immediately with the sauce spooned over — lovely with sautéed spinach or roast potatoes.