Step 01
Pound the veal escalopes gently with a meat mallet or the base of a pan until an even thickness (approximately 3–4 mm). Season both sides with salt and pepper.
EatSen · Recipes
Saltimbocca alla Romana – Traditional Roman-Style Beef Escalopes with Sage and Prosciutto
Saltimbocca alla Romana, the most iconic meat dish of Roman cuisine, is made by topping thinly pounded beef escalopes with prosciutto crudo and fresh sage leaves, sealing them in butter, and preparing a quick sauce with white wine. Its name means 'jump in the mouth'; thanks to the quick cooking technique and rich buttery wine sauce, the meat remains incredibly tender and aromatic.
Duration25 minsDifficultyMediumServings4kcal385
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Nutrition
per serving
385kcal
38 g
Protein9 g
Carbohydrates22 g
Fat0 gFibre
4 Servings
Whole recipe1,540 kcal
Ingredients
4 ServingsPreparation
Step 02
Place a slice of prosciutto crudo on one side of each escalope, top with 2 fresh sage leaves and secure with a cocktail stick. The prosciutto should not overhang the edges.
Step 03
Spread the flour out on a wide plate. Coat the escalopes in the flour, prosciutto side up, and shake off any excess flour gently.
medium-high heat
Melt 20 g of butter in a wide pan over medium-high heat. Once the butter begins to foam, place the escalopes in the pan prosciutto side down. Cook for 2 minutes.
medium-high heat
Carefully turn the escalopes by holding the cocktail sticks and cook the other side for 1–1,5 minutes. The meat is thin and cooks very quickly; avoid overcooking.
medium-high heat
Add the remaining 20 grams of butter and immediately pour the white wine into the pan. When the wine begins to bubble, gently shake the pan to emulsify the sauce. Wait approximately 2 minutes until the sauce has reduced by half.
Step 07
Remove the schnitzels from the skewers and place them on warm plates. Spoon the remaining butter and wine sauce from the pan over the meat. Serve hot immediately.
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