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saltimbocca alla romana
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Roman Saltimbocca alla Romana: veal roman style

Roman Saltimbocca alla Romana: veal roman style.

saltimbocca alla romana
Ph. Katrin Gilger on flickr (flic.kr/p/9jzQEW)

Saltimbocca alla Romana

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 servings


  • 10 thin slices veal
  • 5 thin large slices prosciutto
  • 25 leaves fresh sage
  • 2 cups flour
  • 5 to othpicks
  • half tablespoon margarine


  • Take some thinly sliced pieces of veal.
  • If the veal is slightly fatty, the dish comes better but of course it may be a bit less healthy. (Once in a while doesn't matter if you exaggerate, particularly if you take a long walk to counter the effects.)
  • Lay each slice flat, and on each place a thin slice of prosciutto (the ideal is cured prosciutto, but you can also try cooked ham if worse comes to worse) and some leaves of fresh sage.
  • Fold the slice of veal over and close with a toothpick to keep it all together.
  • Roll the veal so prepared in some white flour.
  • In a non-stick frying pan, place a good bit of margarine and some fresh sage leaves. Heat the margarine and then place the veal rolls gently in the pan.
  • Cook over a medium flame until brown and then turn over to brown the other side. Add salt at the end.


This is best with a nice fresh salad, and followed by a long walk.


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