Saltimbocca alla Romana
Recipe Overview
Overview
Saltimbocca alla Romana is a delightful Italian dish that showcases the beautiful combination of flavors and textures. The use of thin pork cutlets, which are pounded even thinner, allows for a tender bite that pairs perfectly with the aromatic fresh sage and savory prosciutto. This dish is not only easy to prepare but also visually appealing, making it a great choice for dinner parties or special occasions.
The technique of pressing the prosciutto and sage onto the cutlets is a clever trick that ensures everything stays in place during cooking, eliminating the need for toothpicks. Once dusted in flour and pan-fried to a golden brown, the cutlets develop a lovely crust that adds to the overall experience.
The quick pan sauce made with butter and white wine is the finishing touch that elevates this dish to heavenly heights. The richness of the butter combined with the acidity of the wine creates a sauce that is perfect for drizzling over the cutlets, making every bite a burst of flavor. Saltimbocca alla Romana is a dish that is sure to impress and delight anyone who tries it.
Recipe Details
Steps & Tips
Get thin pork cutlets and pound them even thinner.
Tip: Pound the pork cutlets even thinner for better tenderness.
Press fresh sage leaves on top of the pork cutlets.
Lay slices of prosciutto on top of the sage and press to adhere.
Tip: Press the prosciutto firmly to adhere without needing toothpicks.
Dust the pork cutlets in flour.
Pan fry the pork cutlets until golden brown.
Make a quick pan sauce with butter and white wine.
Tip: Use butter and white wine for a quick and delicious pan sauce.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Saltimbocca is traditionally made with veal, but pork cutlets are a fantastic alternative.
- •Pressing the prosciutto and sage onto the cutlets eliminates the need for toothpicks.
- •A quick pan sauce made with butter and white wine enhances the flavors of the dish.
