Thin veal escalope wrapped with Prosciutto Crudo ham and a sage leaf. How to cook veal or beef chops in a new way? Try this simple flavored Italian recipe – an exceptionally healthy dish – lean veal, jerked ham and fresh sage – high-quality products and simple recipes – this is the core of the Mediterranean diet.
Saltimbocca in the Roman dialect means “Jump into my mouth” – so juicy and fragrant. The dish is so popular in Italy that is even a sonnet devoted to it.
And yes, the saltimbocca is eaten straight with a sage leaf – it is he who gives the whole dish its unique taste.


Veal Chop Recipe – Saltimbocca Alla Romana

Ingredients (2 servings)

  • 300 g Veal (pulp) (5 slices)
  • 50 g Prosciutto Ham (5 slices)
  • 10 Sage Leaves
  • 50 g Butter
  • 100 ml White Wine
  • 50 g Flour
  • 20 ml Water
  • 2 tbsp of Olive Oil
  • Black pepper

Instructions

Clean the slices of veal of fat. Put on a sheet of paper for baking or cling film and lightly tenderize. Cut each slice into two pieces.

Put some ham on a slice of veal. Top with a sage leaf and secure with a toothpick. Prepare all the pieces. Roll in flour ONLY from the bottom side.

Heat the olive oil and 40 g of butter over medium heat in a pan. Put the slices in the pan with the leaf up. Slightly increase the heat, fry until golden brown on one side. Add pepper, DO NOT salt.

Add white wine, let it evaporate. As soon as the alcohol evaporated, cover with a lid and cook for another 1 minute. Remove the chops from the pan on a warm plate, REMOVE the toothpicks.

Add 10 g of butter and 20 ml of water into a frying pan, in which chops were fried. Leave to boil for a few minutes on medium heat; the sauce will be slightly creamy.

Veal escalopes wrapped with prosciutto and sage
Veal Chops with Prosciutto – Saltimbocca Alla Romana
    Thin veal escalope wrapped with Prosciutto Crudo ham and a sage leaf.

    Veal Chops Recipe - Saltimbocca Alla Romana

    Servings: 2

Ingredients

  • 300 g Veal (pulp) (5 slices)
  • 50 g Prosciutto Ham (5 slices)
  • 10 Sage Leaves
  • 50 g Butter
  • 100 ml White Wine
  • 50 g Flour
  • 20 ml Water
  • 2 tbsp of Olive Oil
  • Black pepper

Instructions

  1. Lightly tenderize slices of veal. Cut each slice into two pieces. Put some ham on a veal slice. Top with a sage leaf and secure with a toothpick. Prepare all the pieces. Roll in flour ONLY from the bottom side. Heat the olive oil and 40 g of butter over medium heat in a pan. Put the slices in the pan with the leaf up. Slightly increase the heat, fry until golden brown on one side. Add pepper, DO NOT salt. Add white wine, let it evaporate. As soon as the alcohol evaporated, cover with a lid and cook for another 1 minute. Remove the chops from the pan on a warm plate, REMOVE the toothpicks.
  2. Add 10 g of butter and 20 ml of water into a frying pan, in which chops were fried. Leave to boil for a few minutes on medium heat; the sauce will be slightly creamy.
    veal chop, saltimbocca, veal chop saltimbocca
      Veal Chop Saltimbocca Alla Romana