Saltimbocca Alla Romana
Thin veal cutlets topped with prosciutto and sage, quickly pan-fried in butter and finished with a squeeze of lemon. A classic Roman dish that's ready in minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 280
- Protein
- 28g
Ingredients
- 4 thin slices veal cutlets
- 4 slices prosciutto
- 8 leaves fresh sage leaves
- 2 tbsp butter
- 1 whole lemon
- 1 to taste salt and pepper
Instructions
- 1
Lay the 4 veal cutlets flat and season both sides with salt and pepper. Place 2 sage leaves on each cutlet, then top with 1 slice of prosciutto, pressing gently to adhere.
- 2
Melt the 2 tbsp butter in a large skillet over medium-high heat until foaming. Add the cutlets, prosciutto-side down, and cook until golden brown, about 2-3 minutes.
- 3
Flip the cutlets and cook the other side until just cooked through, about 1-2 minutes. The meat should feel firm but springy, and the prosciutto should be crisp.
- 4
Transfer the saltimbocca to a plate. Squeeze the juice of the 1 lemon over the top and serve immediately, spooning any pan juices over the meat.
Tools you’ll need
- Large skillet
- Tongs
- Cutting board
- Knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
