"Saltimbocca alla Romana"

32 Reviews
86% would make this recipe again

Veal cutlets with Prosciutto ham.

Literally, it «jumps in the mouth», an indication of just how good this classic Roman dish is.

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Preparation : 5 min Cooking : 5 min
280 calories/serving


300 g veal cutlets, thinly sliced
50 g Parma ham/Prosciutto, thinly sliced 5 slices
4 leaves fresh sage 1 g
2 tbsp white wine [optional] 30 mL
2 tbsp butter, unsalted 28 g
1/2 tbsp olive oil 8 mL
4 toothpicks
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one. Have the cutlets sliced very thin, i.e. less than 3 mm. Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Tenderize the cutlets using a meat pounder. Cut them in pieces approximately the size of the prosciutto slices, or vice-versa. Place a leaf of sage on each piece and cover with a slice of prosciutto. Use a toothpick to keep the small sandwich together.
  2. Heat the butter and oil in a pan until hot, paying attention not to let them burn. Add the cutlets, veal side down, and cook over high heat. After 2 min, turn to brown the prosciutto side.
  3. Deglaze with the wine (optional). Lower the heat, cover, and cook for 2 min. Season with a little salt (prosciutto is already fairly salty) and pepper to taste.
  4. Place on the warmed plates, remove the toothpicks, and sprinkle with the cooking juices.

Nutrition Facts Table

per 1 serving (120 g)


% Daily Value




14 g

22 %

Saturated 6.4 g
+ Trans 0.5 g

34 %


110 mg


380 mg

16 %


0 g

0 %


0 g

1 %


0 g

Net Carbs

0 g


37 g

Vitamin A

7 %

Vitamin C

0 %


2 %


7 %


This recipe is :
Free  :
Excellent source of  :
Niacin, Phosphorus, Vitamin B12
Good source of  :
Potassium, Selenium, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Source of  :
Folacin, Iron, Magnesium, Pantothenic Acid, Vitamin A, Vitamin D, Vitamin E


1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 4 ½
Fats 2

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32 Reviews (31 with rating only) 86% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | I would make this recipe again

* Five stars with additional sage leaves; four stars as is.* I decided to rate this 5 stars so people will try this recipe! The portions with sage were FANTASTIC. Easily 5 stars, with or without the wine. Other portions of meat didn't have the sage flavor; those were so-so, worth maybe threee stars. In the future, I'll double the number of sage leaves so that each bite of meat will have a small portion of leaf with it. No need for stacks of sage leaves; just enough that there aren't two-inch gaps between them. Also, veal wasn't available so I selected thinly sliced beef round. I noticed that the beef was a bit tough for this particular recipe, but I didn't think much of it; I expected beef to be tougher than veal, and it was still tender enough to be good. As it turns out, beef round is known to be one of the tougher cuts of beef. Yet it still worked for this recipe! Something about cooking it in juices with the prosciutto must be enough to tenderize it enough to make it good.

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