Roman-Style Veal Saltimbocca: Sage and Prosciutto Delight

Begin by rinsing the fresh sage leaves and gently drying them with kitchen paper. Set these aside, as well as a shallow bowl or plate filled with fine flour for dredging.

On a clean surface, lay out the thin veal cutlets. Place a dried sage leaf and a single slice of Prosciutto Crudo atop each cutlet. Gently press down with your fingers so that the sage and prosciutto adhere well to the veal—this classic composition is what gives Saltimbocca its signature aroma and taste.

Dredge each assembled cutlet in the prepared flour, ensuring that both sides are lightly but evenly coated and that the sage and prosciutto remain firmly attached. If necessary, secure the toppings with a wooden toothpick to prevent them from slipping during cooking.

Expert tip on veal: For the best texture and flavor, choose lean, tender veal cutlets ideally sliced from the hind leg. This cut provides the delicate quality that is the hallmark of authentic Saltimbocca.

Insight on Prosciutto Crudo: Opt for a younger, sweeter prosciutto to achieve perfect harmony; robust, aged varieties can dominate the dish and mask the subtlety of the veal and sage.

Heat a large nonstick sauté pan over medium flame. Add a light drizzle of extra-virgin olive oil and immediately place the prepared veal cutlets in the pan, ensuring the prosciutto side is facing downward.

Allow the cutlets to cook undisturbed until a light golden crust forms. Carefully flip each cutlet, seasoning the side without prosciutto with a sprinkle of sea salt and freshly cracked black pepper. Traditional Saltimbocca relies on restraint with seasoning to let the ingredients shine.

Once both sides are beautifully seared and the prosciutto has crisped slightly, deglaze the pan by pouring in a generous splash of dry white wine. The wine will lift the caramelized bits and form the base of your savory sauce.

When most of the wine has evaporated and the sauce in the pan is slightly thickened, remove the cutlets and arrange them on warmed serving plates.

Add a knob of unsalted butter to the pan, swirling over low heat until the butter melts and emulsifies with the remaining pan juices, creating a glossy, creamy sauce. Immediately spoon this rich sauce over the plated Saltimbocca.

Serve the Saltimbocca alla Romana hot, ensuring each serving is bathed in the aromatic butter and wine sauce for an unforgettable finish. This dish is best enjoyed immediately to appreciate the texture and fragrance at their peak.