SALTIMBOCCA A LA ROMANA – Veal cutlets Roman-style

The food our mammas would cook with love, to tell us they cared

This traditional Roman, homely recipe is made with veal, but it is also excellent with chicken, pork or beef. It is so tasty that its name ‘Saltimbocca’ literally translate to “jump in your mouth”… because that is what they will do once you try them!

The fragrant smell of sage and Parma ham while crisping up in butter brings back so many childhood memories… of homework done at the kitchen table, of happy family dinners when there were occasions to celebrate.

This is a recipe that can elevate any meal, and it is a great idea for dinner parties too, as the cutlets can be prepared and stored in the fridge, then cooked in only a few minutes before serving.

The secret to this recipe is pounding the meat to tenderise it before prepping your Saltimbocca. This will make the cutlets thinner and faster to cook, and will keep all the juice and flavours without burning or overcooking the delicate ingredients.

A little history

The origin of this dish is controversial; it is said to be from Brescia, but despite that, the saltimbocca represents one of the symbolic recipes of the Roman gastronomic tradition since the 1800s.

Wherever it may have originated, Saltimbocca is today widely diffused with slight variations in all regions of Italy; and they are found even in neighbouring countries such as Greece!

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INGREDIENTS👇🏻

• 300g | 10.6oz veal cutlets [4 slices] – also delicious with beef, pork or chicken

• 40g | 1.41oz Parma ham [4 slices]

• 4 leaves of sage

• 2 slices of lard

• 50g | 1.76oz butter

• 40ml | 1.41fl oz white wine

• Black pepper to taste

• Plain flour

The recipe step by step

1. Flatten the veal cutlets to tenderise them
   

2. Layer them with a slice of Parma ham and a leaf of sage on top, then pin them together with toothpicks
   

3. Melt the butter in the pan gently, when hot dust the bottom of your cutlets with plain flour and lay them in the pan
   

4. Let it cook gently and thoroughly
   

5. Add the white wine and let it reduce on high heat
   

6. Add freshly ground pepper to taste and cover with a lid for an extra minute, then remove the cutlet from the pan
   

7. Stir in the juices a little more butter and a splash of water to create a silky sauceServe the saltimbocca hot and with plenty of its sauce to enjoy it at its best! 😋