Saltimbocca alla Romana

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This weekend I found myself craving Saltimbocca. It’s one of my favorite dishes but for some reason, I only ever seem to cook it in Italy. Retail therapy no longer an option, I’ve found that ‘culinary therapy’ works pretty well when in need of cheering up. So I took my taste buds to Italy for the day where I’m always at my happiest; Veal Saltimbocca for lunch and the uber comforting Spaghetti alla Carbonara for dinner (recipe next week).



Veal Saltimbocca

Serves 2

For those of you opposed to veal, you can easily substitute chicken or even turkey but make sure to beat the breasts as thin as you can get them.



2 large veal scallops
2 slices of fontina
4 sage leaves
2 slices of Parma ham
½ cup of all purpose flour
2 tablespoons of Marsala Wine (or white wine if you can’t find Marsala)
1 tablespoon of lemon juice
4 tablespoons of butter
2 toothpicks



1. Pat the veal scallops dry with kitchen towel and then place 2 sage leaves on each scallop.
2. Place a slice of Fontina cheese on top of the sage leaves.
3. Cover each scallop with a slice of Parma ham.
4. Secure with a toothpick.
5. Heat 2 tablespoons of butter over medium heat in a large heavy skillet.
6. When the butter is hot, dredge the veal in flour and shake off any excess.
7. Place veal in the pan, Parma ham side down and cook for 2 minutes.
8. Flip both scallops and cook for another minute.
9. Remove the veal to a plate and keep warm while you make the sauce.
10. Add the remaining 2 tablespoons of butter to the pan along with the Marsala and the lemon juice.
11. Stir and reduce for 1 minute.
12. Pour the sauce over the veal and serve. Don’t forget to remove the toothpicks!

I like to serve them with roasted potatoes and string beans.

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