- View
Roman cuisine doesn’t rely on complexity to achieve greatness. Instead, it draws brilliance from the careful marriage of a few exceptional ingredients, each chosen to enhance rather than compete with the others.
Its name means jump in the mouth, and that is the point. You get tender meat, herby perfume, and a glossy pan sauce in quick time. Saltimbocca suits a weeknight, yet happy on a table set for guests. It is generous with flavour but light on effort, which makes it easy to love.
While veal is traditional, cooks across Italy and abroad adapt the dish with pork or chicken. The appeal remains the same, a balance of savoury prosciutto, sage, and wine enriched juices. Pair it with soft polenta, sautéed spinach, or a simple green salad for a complete meal.
Want to dive deeper into Italian cuisine? Don’t miss our post on 20 Traditional Italian Foods to Try
What Is Saltimbocca?
Saltimbocca consists of thin veal escalopes topped with prosciutto and fresh sage leaves, then pan fried in butter until golden. The components are typically secured with a toothpick before cooking, ensuring everything stays in place as the meat sears.
The dish cooks quickly, taking only minutes in a hot pan. This speed preserves the tenderness of the veal whilst crisping the prosciutto slightly and allowing the sage to release its aromatic oils into the cooking fat below.
Once the veal is cooked through, it gets removed from the pan. The cook then deglazes with white wine, scraping up all those flavourful bits stuck to the bottom, creating a simple yet luxurious sauce that ties everything together.
Some variations finish with a knob of butter whisked into the sauce, adding richness and helping it cling to the meat. Others keep things lighter, relying solely on the wine and pan drippings for moisture and flavour.
The finished dish arrives at the table glistening and fragrant, the sage visible beneath its prosciutto blanket. It’s elegant without being precious, substantial without feeling heavy, and deeply satisfying in a way that only Roman food can achieve.
Ingredients and Taste
The ingredient list for saltimbocca is refreshingly brief. You need thin veal escalopes, pounded until they’re almost translucent. The meat should be tender and mild, providing a delicate base for the stronger flavours to come.
Prosciutto crudo, that salt cured Italian ham, brings a savoury depth and subtle sweetness. It should be sliced thin enough to drape over the veal without overpowering it. The curing process has already done its work, concentrated flavours and adding complexity.
Fresh sage leaves are essential, not dried. The herb’s earthy, slightly peppery character stands up beautifully to both the meat and the ham. When heated, sage releases oils that perfume the entire dish with an unmistakably Italian aroma.
Butter provides the cooking fat, though some cooks use olive oil or a combination of both. Dry white wine creates the pan sauce, its acidity cutting through the richness whilst adding brightness. Salt and pepper round out the seasoning.
The taste experience delivers layers of flavour despite the simplicity. The veal remains tender and mild, acting as a canvas. Prosciutto adds saltiness and umami depth, its fat rendering slightly in the heat and enriching every bite.
Sage contributes an herbal note that’s both robust and refined, never crossing into bitterness. The wine sauce brings everything into focus, its tangy brightness lifting the heavier elements whilst the butter adds a luxurious finish.
Each component remains distinct yet inseparable, creating a balance that feels effortless. The textures vary too, from the soft veal to the slightly chewy prosciutto to the crisp edged sage, making every mouthful interesting.
A Taste of History
Saltimbocca’s origins lie firmly in Rome, though the exact timeline of its creation remains somewhat hazy. Food historians generally agree the dish emerged sometime in the 19th century, becoming established in Roman restaurants by the early 1900s.
The name’s playful nature reflects Roman culinary culture, where food is meant to be enjoyed without pretension. Saying something “jumps in the mouth” suggests not just deliciousness but also the irresistible speed with which it gets devoured.
Some food scholars trace similar preparations back further, noting that combining veal with cured ham and herbs appears in earlier Italian cooking manuscripts. However, the specific configuration we recognize today seems distinctly Roman in character.
The dish gained wider recognition throughout Italy during the 20th century, spreading beyond Lazio as Romans opened restaurants in other cities. By mid-century, saltimbocca had become synonymous with Roman cuisine internationally.
Traditional Roman cooking has always favoured this approach of letting prime ingredients shine through minimal intervention. The city’s cuisine developed around what was available locally: quality meat from nearby farms, exceptional cured products, and abundant fresh herbs.
Saltimbocca fits perfectly within this tradition, requiring nothing more than good shopping and careful timing. It’s the kind of dish Roman home cooks have passed down through families, each adding tiny personal touches whilst respecting the fundamental formula.
Today, you’ll find variations using chicken or pork instead of veal, though purists insist these miss the point. The delicacy of veal allows the other flavours to express themselves fully without competition from stronger tasting meat.
How to Make Saltimbocca (Veal with Prosciutto)
Saltimbocca, meaning “jump in the mouth,” is a Roman classic known for its delicate veal layered with savoury prosciutto and fragrant sage. The dish is quickly pan seared, then finished with white wine and butter, creating a silky sauce that complements the tender meat. It is elegant, simple, and deeply flavourful. See the recipe card at the bottom for printable directions
Ingredients
- 8 thin slices veal escalope (about 100 g each)
- 8 slices prosciutto crudo (Parma ham preferred)
- 8 fresh sage leaves
- 40 g plain flour (for dusting)
- 50 g unsalted butter
- 2 tbsp olive oil
- 100 ml dry white wine
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Cooking Instructions
Step 1: Prepare the veal
Lay the veal slices between sheets of baking parchment. Gently pound with a meat mallet until evenly thin, about 5 mm thick. This ensures tenderness and quick cooking.
Step 2: Assemble the saltimbocca
Place a sage leaf on each veal slice, then top with a slice of prosciutto. Secure with a cocktail stick or small skewer to hold everything in place.
Step 3: Lightly dust the veal
Sprinkle the veal lightly with flour on both sides, shaking off the excess. The flour helps achieve a golden crust and slightly thickens the pan sauce later.
Step 4: Heat the pan
In a large frying pan, warm the olive oil and half the butter over medium to high heat until the butter foams gently. Swirl the pan to coat evenly before adding the meat.
Step 5: Sear the veal
Place the veal prosciutto side down first. Cook for about 1–2 minutes until the prosciutto becomes crisp. Turn and cook the other side for another minute. Avoid overcrowding the pan; cook in batches if needed.
Step 6: Deglaze with wine
Remove the cooked veal and keep warm. Pour the white wine into the pan to deglaze, scraping up any browned bits. Let it simmer for 2–3 minutes until slightly reduced.
Step 7: Enrich the sauce
Add the remaining butter and swirl until melted and glossy. Taste and season lightly with salt and pepper; prosciutto already adds saltiness, so season carefully.
Step 8: Return the veal to the pan
Place the veal back in the sauce briefly, coating each slice to absorb flavour. Heat gently for about 30 seconds, ensuring the meat stays tender.
Step 9: Plate and garnish
Arrange the veal slices on warm plates. Spoon the sauce over each portion and garnish with extra sage if desired.
Step 10: Serve
Serve immediately with lemon wedges and sides such as sautéed spinach, roasted potatoes, or a light green salad. The fresh lemon enhances the richness of the sauce beautifully.
Variations and Substitutions
- Meat substitute: Chicken breast or pork tenderloin slices can replace veal if preferred.
- Prosciutto substitute: Use speck or pancetta if Italian prosciutto is unavailable.
- Wine substitute: Replace white wine with a splash of chicken stock and a squeeze of lemon juice.
- Flour alternative: Use rice flour for a gluten free option while maintaining crispness.
Cooking Tips for Perfect Saltimbocca
- Pound the veal evenly to ensure it cooks quickly and remains tender.
- Avoid overcooking; veal should stay soft and moist, not dry.
- Deglaze the pan properly to capture every bit of flavour from the caramelised juices.
- Let the butter emulsify into the sauce off the heat for a silky texture.
- Always serve the dish immediately; it is best enjoyed hot from the pan.
How to Store and Reheat
Saltimbocca truly shines when eaten fresh from the pan, whilst the sauce still glistens, and the veal remains at peak tenderness. The quick cooking time makes preparing it to order quite practical for home cooks.
If you must store leftovers, let them cool to room temperature first. Transfer the veal and any sauce to an airtight container and refrigerate promptly. Properly stored, it will keep for up to two days, though quality diminishes with time.
The veal can become slightly tougher after refrigeration, and the prosciutto loses some of its textural appeal. The sage, having already released its oils during initial cooking, won’t contribute much additional flavour upon reheating.
For reheating, gentle warmth works better than high heat. Place the saltimbocca in a covered pan over low heat with a splash of water or wine to create steam. This helps warm it through without further cooking the delicate veal.
Alternatively, you can reheat it in an oven preheated to 150°C. Cover the dish with foil to retain moisture and warm for about 10 minutes. Check that it’s heated through without letting the veal dry out or toughen.
Microwaving is possible but risks creating rubbery veal. If you choose this route, use low power and heat in short intervals, checking frequently. Add a little liquid to the container to maintain some moisture during the process.
Honestly though, this dish rewards fresh preparation. The entire cooking process takes under 15 minutes, making it feasible to prepare just what you need rather than dealing with reheated leftovers that never quite reclaim their original glory.
Italian Saltimbocca (Veal with Prosciutto) Recipe
Ingredients
- 8 thin slices veal escalope about 100 g each
- 8 slices prosciutto crudo Parma ham preferred
- 8 fresh sage leaves
- 40 g plain flour for dusting
- 50 g unsalted butter
- 2 tbsp olive oil
- 100 ml dry white wine
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
Instructions
- Lay the veal slices between sheets of baking parchment. Gently pound with a meat mallet until evenly thin, about 5 mm thick. This ensures tenderness and quick cooking.
- Place a sage leaf on each veal slice, then top with a slice of prosciutto. Secure with a cocktail stick or small skewer to hold everything in place.
- Sprinkle the veal lightly with flour on both sides, shaking off the excess. The flour helps achieve a golden crust and slightly thickens the pan sauce later.
- In a large frying pan, warm the olive oil and half the butter over medium to high heat until the butter foams gently. Swirl the pan to coat evenly before adding the meat.
- Place the veal prosciutto side down first. Cook for about 1–2 minutes until the prosciutto becomes crisp. Turn and cook the other side for another minute. Avoid overcrowding the pan; cook in batches if needed.
- Remove the cooked veal and keep warm. Pour the white wine into the pan to deglaze, scraping up any browned bits. Let it simmer for 2–3 minutes until slightly reduced.
- Add the remaining butter and swirl until melted and glossy. Taste and season lightly with salt and pepper; prosciutto already adds saltiness, so season carefully.
- Place the veal back in the sauce briefly, coating each slice to absorb flavour. Heat gently for about 30 seconds, ensuring the meat stays tender.
- Arrange the veal slices on warm plates. Spoon the sauce over each portion and garnish with extra sage if desired.
- Serve immediately with lemon wedges and sides such as sautéed spinach, roasted potatoes, or a light green salad. The fresh lemon enhances the richness of the sauce beautifully.
