Saltimbocca alla Romana

Veal with Sage, Prosciutto and Mozzarella


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Although veal for saltimbocca is sometimes served rolled up, like a beef olive, the original recipe from Rome calls for it to be flat, with mozzarella melting on top sealed in by a lightly fried slice of prosciutto. Fresh and fragrant sage tucked between the layers and added to the butter for frying is an essential part of the dish, as is the generous glug of dry white wine. Use Frascati, if you can get hold of it, to continue the authentic Roman theme. Chicken or turkey breast escalopes can be cooked in this way too.


  • 8 thin veal escalopes/US scallops, about 115 g/4 oz each, trimmed
  • 250 g/9 oz mozzarella
  • 8 slices prosciutto crudo
  • 16 fresh sage leaves
  • 15 ml/1 tbsp plain/all-purpose flour
  • 30 ml/2 tbsp unsalted butter
  • 120 ml/4 fl oz/½ cup dry white wine
  • sea salt and ground black pepper


  1. Put the escalopes between two sheets of clear film, plastic wrap or baking parchment and beat with a meat mallet or rolling pin until about 3mm/⅛in thick.
  2. Cover each slice of meat with a slice of mozzarella and prosciutto, slipping a sage leaf between the meat and the mozzarella. Dredge the underneath of each saltimbocca in flour to just coat.

  3. Melt the butter in a large frying pan with the remaining sage leaves. Lay the meat, covered side down, in the pan to seal the prosciutto to the meat with the cheese.

  4. Turn and fry the other side until opaque, making sure the butter does not colour and burn. Season to taste.
  5. Cover the pan and cook gently for 1-2 minutes, until the cheese is oozing out and the saltimbocca is cooked through. Transfer to a serving platter and keep warm.
  6. Pour the wine into the pan and boil quickly, stirring and scraping the juices from the base of the pan, for 3 minutes to create the sauce.

  7. Pour the sauce over the meat and serve.