Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

saltimbocca romana

AzieDoozie avatar
Recipe by
Suzanne Larsen
@AzieDoozie
Ankeny, IA

I took a tour with a group of women in 2009 to Rome and Florence. It was my second trip to Rome and the first to my beloved Firenze (Florence). I garnered a love of the Italian Renaissance after I read Jeanne Kalogridis, "The Borgia Bride." It was fiction based on fact and I was enthralled. During my second trip, we took a day trip to Tivoli (part of Tuscany). We spent the whole day in a cooking class learning to make pasta from scratch, ricotta pie, and saltimbocca. The saltimbocca is a wonderful appetizer and I hope you like it.

►
yield 8 serving(s)
prep time 10 Min
cook time 10 Min
method Saute

Ingredients For saltimbocca romana

  • 8
    veal cutlets (each about the size of a playing card)
  • 8 slice
    prosciutto
  • 8
    fresh sage leaves
  • flour for dredging
  • olive oil or unsalted butter, melted
  • salt and pepper
  • wooden toothpicks

How To Make saltimbocca romana

  • 1
    Place a sage leaf on top of the prosciutto and affix with a toothpick.
  • 2
    Dredge each veal scallop in a little flour and shake off the excess.
  • 3
    Heat a couple of tablespoons of unsalted butter or olive oil in a skillet.
  • 4
    Sauté the cutlets until done, cooking them more on the veal side than the prosciutto side.
  • 5
    Season to taste and serve them with their drippings.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT