Italian · Lunch · Dinner
Saltimbocca
Saltimbocca alla romana
Thin veal escalopes topped with prosciutto and fresh sage, seared until golden and finished in a glossy white wine pan sauce. Served with garlicky wilted spinach for a light Roman supper.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
Calories come from: Carbs 8% · Fat 40% · Protein 52%
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Ingredients
For 4 servings- 500 gveal escalopes (8 thin slices)
- 8 thin slices60 gprosciutto, thinly sliced
- 8 large leavesfresh sage leaves
- 1 1/2 tbsp20 golive oil
- 1 tbsp14 gunsalted butter
- 1/2 cup118 gdry white wine
- 1/2 tspblack pepper, ground
- 1 pinchsalt
- about 12 cups400 gbaby spinach
- 2 cloves6 ggarlic, sliced
- 1/2 medium40 glemon, cut into wedges (optional)
Steps
- 1
Place the veal slices between sheets of baking paper and pound them gently to about 5 mm thick.
- 2
Season the veal lightly with the black pepper; skip extra salt on the meat, as the prosciutto is salty.
- 3
Lay a slice of prosciutto over each escalope and press a sage leaf on top.
- 4
Secure the sage and prosciutto to the veal with a toothpick threaded through like a stitch.
- 5
Heat 1 tbsp of the olive oil in a large non-stick frying pan over medium-high heat.
- 6
Add the veal prosciutto-side down and cook for about 1 minute until crisp.
- 7
Turn and cook the other side for 1–2 minutes until the veal is just cooked through (at least 63 °C / 145 °F); work in batches if needed.
- 8
Transfer the veal to a warm plate and cover loosely.
- 9
Pour the white wine into the pan and simmer for 2–3 minutes, scraping up the browned bits, until reduced by about half.
- 10
Remove the pan from the heat and swirl in the butter to make a glossy sauce.
- 11
Return the veal and any juices to the pan and turn to coat in the sauce.
- 12
In a second pan, warm the remaining olive oil over medium heat and cook the garlic for 30 seconds until fragrant.
- 13
Add the spinach with the pinch of salt and toss for 2–3 minutes until just wilted.
- 14
Remove the toothpicks and serve the saltimbocca with the sauce spooned over, the spinach alongside and lemon wedges if using.
Swaps, storage and make-ahead
Swaps
- Use thin chicken or turkey breast escalopes instead of veal, pounded to the same thickness and cooked until they reach 74 °C / 165 °F.
- Replace the white wine with gluten-free chicken stock plus a squeeze of lemon juice if you prefer to cook without alcohol.
- Swap the butter for an extra half tablespoon of olive oil to make the dish dairy-free.
- Use thinly sliced pancetta or a dry-cured ham labelled gluten-free if prosciutto is hard to find, checking the label since some cured meats contain additives.
Storage
Saltimbocca is best eaten fresh, as the prosciutto loses its crispness and the thin veal can dry out. Refrigerate any leftovers within 2 hours in an airtight container for up to 3 to 4 days, reheat gently until steaming hot, and avoid freezing the cooked dish or the wilted spinach.
Make ahead
Pound the veal and assemble it with the prosciutto and sage up to a day ahead, then keep it covered in the fridge until cooking. You can also wash the spinach and slice the garlic in advance.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (281 g) | Per 100 g | |
|---|---|---|
| Calories | 283 kcal | 101 kcal |
| Protein | 34.8 g | 12.4 g |
| Carbohydrates | 5.2 g | 1.9 g |
| of which sugars | 0.7 g | 0.2 g |
| Fiber | 2.3 g | 0.8 g |
| Fat | 12.1 g | 4.3 g |
| of which saturated | 4 g | 1.4 g |
| Sodium | 690 mg | 246 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
