Daily Italian Recipe · Secondo
Veal Saltimbocca
Veal saltimbocca is a classic Lazio secondo: tender veal, Italian Ham DOP Aged 24 Months and fresh sage, finished with a glossy butter-and-white-wine sauce. It is quick cooking with unmistakably Roman character.
Total time
25 minutes
Serves
2 people
Difficulty
Easy
Origin
Lazio
Saltimbocca alla romana belongs to Rome’s culinary repertoire, although its precise birthplace is debated. Pellegrino Artusi included the dish in his influential 1891 cookbook, documenting its combination of veal, cured ham and sage.
The name means “jump into the mouth”—an apt description of these small, savoury cutlets. The Roman preparation keeps the meat flat rather than rolled, allowing it to cook quickly while the sage perfumes the butter.
Ingredients
- 300 g veal escalopes, divided into 4 pieces of 75 g
- 40 g Italian Ham DOP Aged 24 Months, in 4 thin slicesShop
- 1 g fresh sage, approximately 4 large leaves
- 10 g plain wheat flour, for lightly dusting the meat side
- 40 g unsalted butter, divided into 25 g for cooking and 15 g kept cold for finishing
- 60 ml dry white wine
- 0.2 g freshly ground black pepper
- 100 g focaccia, optional accompaniment for the pan sauce; not part of the saltimboccaShop
Method
- 1
1. Prepare the veal
Pat the veal dry and trim away any tough membrane. Place between sheets of baking paper and gently flatten to an even 3–4 mm thickness. Season the meat lightly with the measured black pepper; omit added salt because the ham provides seasoning.
- 2
2. Attach the ham and sage
Lay one slice of Italian Ham DOP Aged 24 Months over each escalope, keeping it within the edges of the meat. Add one sage leaf on top and secure both with a wooden toothpick threaded horizontally through the layers. Keep the escalopes flat.
- 3
3. Dust the underside
Spread the flour on a plate. Lightly press only the bare veal side into it, then shake off all excess. Leave the ham and sage unfloured: the flour should help the sauce bind, not form a thick coating.
- 4
4. Cook quickly
Melt 25 g butter in a wide frying pan over medium heat until foaming but not browned. Add the escalopes flour-side down in a single layer and cook for about 2 minutes. Turn carefully and cook the ham side for 20–30 seconds, just until the veal is cooked. Aim for 63°C at the centre, checking from the side with a thin probe; extend cooking briefly if needed. Transfer to a warm plate, ham-side up, and rest for at least 3 minutes.
- 5
5. Make the pan sauce
Take the pan briefly off the heat and add the wine. Return to medium heat, scrape up the pale golden cooking juices and simmer for 1–2 minutes, until reduced by roughly half. Add any juices from the resting veal. Remove from the heat and swirl in the remaining 15 g cold butter until glossy; do not boil after adding it.
- 6
6. Serve immediately
Remove every toothpick. Arrange two saltimbocca on each warm plate and spoon the sauce around and lightly over the meat, leaving the sage visible. Serve immediately, with the optional focaccia alongside to catch the sauce.
Chef's secret
Keep the final 15 g butter cold and swirl it into the reduced wine off the heat. This creates a silky emulsion without cream; a thin dusting of flour on the veal underside provides just enough extra body.
Did you know?
“Saltimbocca” joins the Italian words for “jump” and “in the mouth.” Despite the playful name, restraint is essential: a single sage leaf per escalope gives fragrance without overwhelming the delicate veal.
Common mistakes
- Salting the veal heavily: the aged ham already supplies plenty of savoury seasoning.
- Frying the ham side for too long: it can become tough and taste excessively salty. Cook mainly on the bare veal side.
- Crowding the pan or using unevenly thick escalopes: the meat steams or cooks unevenly instead of staying tender.
Storage & reheating
Best eaten immediately. Refrigerate leftovers with their sauce in a sealed container within 2 hours and use within 2 days. Reheat once in a covered frying pan over low heat with 15–30 ml water, until the centre reaches 74°C. Avoid prolonged simmering, which toughens the veal; the ham will soften during storage.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Should saltimbocca be rolled?
For this Roman preparation, keep the escalopes flat and secure the ham and sage with toothpicks. Rolled versions exist, but they require different cooking times.
Is flour essential?
No. Roman preparations vary, and an unfloured version is also traditional. This recipe uses a very light dusting only underneath; omit it if preferred and reduce the wine carefully before adding the finishing butter.
Can I order the ingredients for Hong Kong delivery?
The Italian Ham DOP Aged 24 Months and optional focaccia are available from The Italian Club Hong Kong, with delivery across Hong Kong via SF Express and Lalamove. Source the veal, sage and remaining ingredients separately.