Saltimbocca alla Romana with Marta

Author by Chef JoannaPosted in chicken recipes, italian food, marta's cooking classes, nabor wines, prosciutto, saltimboca, white wine

Saltimbocca alla Romana literally means “jump into the mouth” because it’s so tasty it will jump into your mouth! The combination of prosciutto, veal, sage, white wine and butter is decadent and can I say sinful because we are in a Catholic country? This certainly wouldn’t be allowed on Fridays. 
Marta taught me this super simple Roman dish that is typically made with veal cutlets. You can use beef as well. I used chicken because I wanted to show a different style. It still turned out well, since the prosciutto boosts the chicken flavor. But for the classic use veal or beef tenderloin.
This is a great dish to learn how to make a quick pan sauce. You might be intimidated to make sauces but this sauce is ready in 5 minutes. The secret? Coat the cutlets in flour before frying them. They flour thickens the sauce and in minutes it’s done.
Here is The recipe Marta and I did together! Thank you once again Marta! You are pure sunshine in the kitchen! And thank you to all who joined us.

SALTIMBOCCA ALLA ROMANA

serves 4

Ingredients:

* 4 veal or chicken cutlets
* ¼ cup flour
* 4 slices prosciutto (uncooked is better but i used cooked and worked well)
* 4 large sage leaves (or a few dried)
* 2 T butter
* 1 T olive oil
* ¼ cup white wine
* ¼ – ½ cup water

Directions:

1. Pound the cutlets until they are very thin. The thinner the better. Marta used the perfect tool, a mallet. I used a pan and plastic wrap to improvise.

2. Use 4 toothpicks to secure a piece of prosciutto and then sage on top of each cutlet. (I had dried sage so I just did this with prosciutto)

3. Dip the cutlets in flour on the side that does not have the prosciutto.

4. Then, heat a large frying pan with 1 T oil and 1 T butter. Add dried sage if you didn’t have the fresh sage. When butter is hot, add cutlets (non-prosciutto side down). Cook until golden brown. Flip for chicken and cook the second side. Cook just one side for veal or beef. This takes only a couple minutes because they are so thin.

5. Then, add white wine to the pan and cook another 1-2 minutes. Chicken should be cooked through. Remove cutlets from the pan.

6. Add water and butter and reduce liquid on high heat until it’s a bit thicker, about 5 minutes.

7. To serve, plate the cutlets and then spoon some sauce over it. Remove toothpicks. Enjoy with white wine and salad. 

Saltimbocca alla Romana literally means “jump into the mouth” . Marta taught me this super simple Roman dish that is typically made with veal cutlets. You can use beef as well. I used chicken because i wanted to show a different style. It still turned out well, since the prosciutto boosts the chicken flavor. But for the classic use veal or beef tenderloin. . This is a great dish to learn how to make a quick pan sauce. You might be intimidated to make sauces but this sauce is ready in 5 minutes. The secret? Coat the cutlets in flour before frying them. They flour thickens the sauce and in minutes it’s done. . Here is The recipe Marta and I did together! Thank you once again Marta! You are pure sunshine in the kitchen! And thank you to all who joined us. . SALTIMBOCCA ALLA ROMANA .serves 4 Ingredients: * 4 veal or chicken cutlets * ¼ cup flour * 4 slices prosciutto (uncooked is better but i used cooked and worked well) * 4 large sage leaves (or a few dried) * 2 T butter * 1 T olive oil * ¼ cup white wine * ¼ – ½ cup water . Directions: 1. Pound the cutlets until they are very thin. The thinner the better. Marta used the perfect tool, a mallet. I used a pan and plastic wrap to improvise. 2. Use 4 toothpicks to secure a piece of prosciutto and then sage on top of each cutlet. (I had dried sage so I just did this with prosciutto) 3. Dip the cutlets in flour on the side that does not have the prosciutto. 4. Then, heat a large frying pan with 1 T oil and 1 T butter. Add dried sage if you didn’t have the fresh sage. When butter is hot, add cutlets (non-prosciutto side down). Cook until golden brown. Flip for chicken and cook the second side. Cook just one side for veal or beef. This takes only a couple minutes because they are so thin. 5. Then, add white wine to the pan and cook another 1-2 minutes. Chicken should be cooked through. Remove cutlets from the pan. 6. Add water and butter and reduce liquid on high heat until it’s a bit thicker, about 5 minutes. 7. To serve, plate the cutlets and then spoon some sauce over it. Remove toothpicks. Enjoy with white wine and salad. Music: Solitude Musician: Rook1e
A post shared by Chef Joanna’s Kitchen (@chefjoannas) on

Being extra again. 😂 . Saltimbocca alla Romana literally means “jump into the mouth” . Marta @martascooking taught me this super simple Roman dish that is typically made with veal cutlets. You can use beef as well. I used chicken because i wanted to show a different style. It still turned out well, since the prosciutto boosts the chicken flavor. But for the classic use veal or beef tenderloin. . This is a great dish to learn how to make a quick pan sauce. You might be intimidated to make sauces but this sauce is ready in 5 minutes. The secret? Coat the cutlets in flour before frying them. The flour thickens the sauce and in minutes you have a ready sauce. . Here is the recipe Marta and I did together! Thank you once again Marta! You are pure sunshine in the kitchen! And thank you to all who joined us! . SALTIMBOCCA ALLA ROMANA .serves 4 Ingredients: * 4 veal or chicken cutlets * ¼ cup flour * 4 slices prosciutto (uncooked is better but i used cooked and worked well) * 4 large sage leaves (or a few dried) * 2 T butter * 1 T olive oil * ¼ cup white wine * ¼ – ½ cup water . Directions: 1. Pound the cutlets until they are very thin. The thinner the better. Marta used the perfect tool, a mallet. I used a pan and plastic wrap to improvise. 2. Use 4 toothpicks to secure a piece of prosciutto and then sage on top of each cutlet. (I had dried sage so I just did this with prosciutto) 3. Dip the cutlets in flour on the side that does not have the prosciutto. 4. Then, heat a large frying pan with 1 T oil and 1 T butter. Add dried sage if you didn’t have the fresh sage. When butter is hot, add cutlets (non-prosciutto side down). Cook until golden brown. Flip for chicken and cook the second side. Cook just one side for veal or beef. This takes only a couple minutes because they are so thin. 5. Then, add white wine to the pan and cook another 1-2 minutes. Chicken should be cooked through. Remove cutlets from the pan. 6. Add water and butter and reduce liquid on high heat until it’s a bit thicker, about 5 minutes. 7. To serve, plate the cutlets and then spoon some sauce over it. Remove toothpicks. Enjoy with white wine and salad. Music: Daisy Musician: Philip E Morris
A post shared by Chef Joanna’s Kitchen (@chefjoannas) on

This post contains affiliated links. Please read my disclosure page.

Published by Chef Joanna

Leave a Reply