The Roman stitch (veal, prosciutto and a single sage leaf pinned flat with a toothpick) cooks in three minutes and tastes of all three layers at once. The one discipline is salt: between the prosciutto and the reduced wine the seasoning is already there, so taste before you add any.
Make ahead You can assemble and pin the saltimbocca a few hours ahead and keep them covered in the fridge; cook them just before serving.
Saltimbocca alla Romana
Prep 15 min · Cook 12 min · Serves 4 · Difficulty Easy
Method
Pound the veal slices gently between parchment to an even half centimeter; nick the edges so they stay flat.
8 min
Lay a slice of prosciutto on each, a sage leaf in the center, and pin all three with a toothpick as if sewing a single stitch.
6 min
Dust the veal side only with the faintest veil of flour, if using.
2 min
Foam the butter in a wide pan over lively heat. Lay in the saltimbocca prosciutto-side down for 1 minute, then flip for 2 minutes more, in batches; never crowd.
8 min
Return all to the pan, pour in the wine, and let it bubble to a loose glaze, about 2 minutes, spooning it over.
2 min
Plate two per person, pan sauce over, pepper if you like. Eat while it still jumps.
Kitchen notes
Flat, not rolled. Keep the cutlets flat for this recipe, with prosciutto and sage pinned in place. Cook in batches so each has room in the pan.
Salt almost nothing. Between prosciutto and pan glaze the seasoning is already written. Taste the sauce before you even look at the salt.
If you want more pan sauce, loosen the reduced wine and juices with a small splash of hot broth. Serve with bread.
