Saltimbocca Alla Romana

Description: This savory veal dish literally means, “Jump in the Mouth”. It’s a traditional recipe to remember the Apostle of Rome & Patron of Joy, St. Philip Neri.  

Serves: 1 portion per person

Prep Time: 15 Minutes

Cool Time: 15 minutes 



1 4 ounce Veal Scallopini 

1-2 slices Prosciutto 

½ cup All-Purpose Flour

1-2 leaves Fresh Sage

½ cup Dry White Wine

1 Tbsp Unsalted Butter

1 pinch Salt & Pepper


How To Make:

  1. Prepare the veal by lightly pounding the cutlet so that it’s ⅛ inch thick. Season lightly with salt & pepper. Dredge with flour & shake off the access.
  2. Lay the prosciutto pieces in a way that lets you wrap the veal with 1-2 leaves of fresh sage inside the prosciutto.
  3. In a pan, add oil & warm over medium heat.
  4. When the oil is hot, add the veal wrapped in prosciutto to the pan, either seam side down or sage side down in the oil. Cook 1-2 minutes on both sides.
  5. When the prosciutto is crispy on both sides, remove the veal & set aside.
  6. In the same pan, add the White Wine & deglaze the pan. Cook for 1-2 minutes.
  7. Add the butter & turn the heat to low. Whisk together to lightly thicken the sauce.
  8. Return the veal to the sauce & allow it to cook all together for about 2-3 more minutes.
  9. Serve the veal with a little bit of sauce & crusty bread.