Saltimbocca alla Romana
Italian · Western Europe
Top Pick
STOVETOP
8/10
Thin veal cutlets topped with prosciutto and sage, pan-fried in butter and deglazed with white wine.
Why It Works
The prosciutto crisps in the butter while shielding the lean veal from direct heat. Sage's volatile oils release into the butter, creating an aromatic pan sauce.
Key Ingredients
veal escalopes
prosciutto
sage
butter
white wine
flour
Similar Recipes (Pan Fried Cutlet)
More Italian Recipes
Carbonara
10/10
Roman classic: egg, guanciale, pecorino, black pepper — no cream.
Bistecca alla Fiorentina
10/10
Massive T-bone from Chianina cattle, grilled rare over coals.
Pizza Margherita
10/10
San Marzano tomatoes, fresh mozzarella, basil — the perfect pizza.
Tiramisu
10/10
Coffee-soaked ladyfingers layered with mascarpone cream and cocoa.
Bolognese (Ragu alla Bolognese)
10/10
Slow-simmered meat sauce with a soffritto base, wine, milk, and tomato, served over tagliatelle.
Carbonara
10/10
Roman pasta with guanciale, egg yolks, Pecorino, and black pepper, tossed off-heat into a silky custard sauce.