Saltimbocca alla Romana is a classic Roman dish featuring tender veal cutlets topped with prosciutto and fresh sage, then lightly pan-seared and finished in a buttery white wine sauce. Elegant yet simple, it is a staple of traditional Roman cuisine.
Place two sage leaves on each veal cutlet and cover with a slice of prosciutto.
Secure the prosciutto and sage with toothpicks if needed.
Lightly dredge the veal in flour, shaking off the excess.
Choose thin, tender veal cutlets so they cook quickly without becoming tough. Avoid adding too much salt, as the prosciutto naturally provides plenty of seasoning.
Heat the olive oil and butter in a large skillet over medium-high heat.
Place the cutlets prosciutto-side down and cook for 2 to 3 minutes.
Turn the cutlets over and cook for another 2 minutes until the veal is just cooked through.
Remove the veal and keep warm.
Pour the white wine into the skillet, scraping up any browned bits.
Add the chicken broth and simmer until the sauce reduces slightly.
Swirl in a small piece of butter for a silky finish.
Spoon the sauce over the veal and serve immediately.
