The EASIEST Saltimbocca Recipe: Italian Classic (Ready in 10 Minutes!)

Saltimbocca alla Romana is one of Rome’s oldest and most loved dishes with each bite so tender, rich, and full of flavor that you can’t help but devour it.

Thin slices of veal are topped with salty prosciutto and fresh sage, then cooked in butter and white wine until the sauce turns silky and glossy. The meat stays soft, the piece of prosciutto adds a gentle crispness, and the sage perfumes the whole dish with its delicate aroma.

What makes Saltimbocca even better is how quick and easy it is. You only need a few ingredients and about ten minutes. It’s elegant enough for a dinner party, yet simple enough for a cozy weeknight meal.

💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/veal-saltimbocca-recipe/

#saltimbocca #italianfood #recipe

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INGREDIENTS:
4 veal fillets
4–8 slices Prosciutto San Daniele or Parma
A fresh bunch of sage
1 /4 standard glass of white wine
A bowl of all-purpose flour (for dusting)
50g / 1.7oz butter
Extra virgin olive oil (EVOO)
Salt and pepper

METHOD:
1) Place two pieces of veal between sheets of baking paper and gently pound them with a meat mallet until they are an even thickness. This helps them cook quickly and stay tender.
2) Lay a slice of prosciutto over each piece of veal and place a fresh sage leaf right in the center. Secure everything with a toothpick so the layers hold together nicely. Repeat the process with the remaining veal slices and set aside.
3) Next, lightly coat each piece in flour, making sure both sides are covered. Shake off any excess and place them on a plate, ready for the pan.
4) In a large frying pan, warm three to four tablespoons of extra virgin olive oil over medium heat. Add the butter and let it melt, then drop in the remaining sage leaves to infuse the EVOO with flavor.
5) Place the veal in the pan with the sage leaf side facing down first. Cook for about two minutes, then flip carefully and cook for another two minutes on the other side until the prosciutto becomes slightly crisp and the veal is golden.
6) Pour in a splash of white wine, letting it touch the oil rather than the meat. Give the pan a quick swirl so the wine mixes with the butter and oil. Add another splash if and keep swirling until the sauce reduces and turns slightly creamy.

HOW TO SERVE:
Before serving, remove the toothpicks so your guests can dive straight in. Arrange the veal slices neatly on a warm plate and spoon that rich, velvety sauce right over the top. Coat each piece so that it stays moist, tender and juicy. Add extra if there is any leftover so no sauce goes to waste.

Serve it quickly while the sauce is still glossy and smooth, as it will thicken the longer it sits. For a slightly more citrus taste, you can also squeeze a little fresh lemon juice over the top.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Saltimbocca alla Romana
0:30 Ingredients of Veal Saltimbocca
1:14 how to prepare veal fillet
3:14 How to coat the veal
4:00 How to cook Saltimbocca
7:20 How to serve Saltimbocca
8:21 Time to Eat the Saltimbocca alla Romana, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).