Saltimbocca alla romana, or chicken saltimbocca? Chances are you have already tried some variation of this Italian restaurant favourite even if you have not been to Italy. This saltimbocca alla romana recipe follows the authentic saltimbocca recipe from Rome and is super easy to follow, so you have no excuse when friends or family pop over! Perfect to serve with Sanpellegrino Fruit Beverages and its delicious citrusy flavours, prepare this saltimbocca alla romana recipe for a casual lunch with friends or a quick and easy weeknight dinner.
Saltimbocca alla romana is a dish typical of the Lazio region, in which the city of Rome is located. The regional origins of saltimbocca however are unclear; many food experts refer to the city of Brescia as the true place in which the dish originated, stating that it was only ‘adopted’ by the Romans into their culinary culture as early as in the 1800s. Wherever it may have originated, saltimbocca is widely diffused in all regions of Italy, found even in neighbouring countries such as Greece!
The traditional saltimbocca alla romana recipe always uses veal, prosciutto, sage and white wine and butter for the sauce. Variations are often seen in trattorias even in Italy, such as chicken or pork in place of beef, and other types of cured hams instead of prosciutto. Sometimes saltimbocca comes rolled up and stuffed, or topped with ingredients such as capers, artichokes, or red onions.
Try our recipe for saltimbocca alla romana first then find out what else works for you, depending on what ingredients are readily available.
1. Lay the veal escalopes on a cutting board, cover with clingfilm and pound with a meat mallet until they are about 5mm thick. Season both sides of all veal pieces with salt and pepper.
2. On each flattened veal, lay a slice of prosciutto on top, covering the meat, then place 1 sage leaf. Pierce through the meat, sage and prosciutto with a toothpick to keep the layers in place.
3. Heat a large pan on medium heat, add 40 g of butter along with a drizzle of oil.
5. Place the fillets, plain side down on the pan and cook until browned on the lower side. Add the white wine to the pan and let it evaporate first before covering the pan with a lid to allow the veal to cook entirely. Remove from pan and plate.
6. Add the rest of the butter to the pan along with the water to deglaze and simmer until you get a rich, glossy sauce. Drizzle over the cooked veal to serve.