Entrée: Italy – Saltimbocca Alla Romana (Veal Saltimbocca Roman Style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 veal chops (6–8 oz (170–225 g) each), trimmed
4 thin slices prosciutto
4–8 fresh sage leaves (1–2 per chop)
Salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
2 tbsp (30 g) unsalted butter
1 / 2 cup (120 ml) dry white wine
1 / 2 cup (120 ml) chicken or veal stock
Lemon wedges, optional

Show original ingredient measurements

4 veal chops (6–8 oz / 170–225 g each), trimmed
4 thin slices prosciutto
4–8 fresh sage leaves (1–2 per chop)
Salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
2 tbsp (30 g) unsalted butter
1 / 2 cup (120 ml) dry white wine
1 / 2 cup (120 ml) chicken or veal stock
Lemon wedges, optional

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Lightly season both sides of the veal chops with salt and pepper. If chops are thick, pound gently to an even thickness (about 1/2 inch (1.27 cm)).
2. Place 1–2 sage leaves on each chop, then lay a slice of prosciutto over the sage; secure with a toothpick if needed.
3. Heat olive oil and 1 tbsp (15 ml) butter in a large skillet over medium-high heat until shimmering.
4. Add chops, prosciutto-side down first, and sear 3–4 minutes per side until golden and just cooked through. Remove chops to a warm plate and tent with foil.
5. Reduce heat to medium, add white wine to deglaze the pan, scraping up browned bits. Let wine reduce by half (about 2 minutes).
6. Add stock and simmer 2–3 minutes until slightly reduced. Whisk in remaining butter off the heat for a glossy sauce.
7. Return chops to the pan briefly to heat through and coat with sauce. Remove toothpicks, serve with sauce spooned over and lemon wedges if desired.

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1. Lightly season both sides of the veal chops with salt and pepper. If chops are thick, pound gently to an even thickness (about 1/2 inch).
2. Place 1–2 sage leaves on each chop, then lay a slice of prosciutto over the sage; secure with a toothpick if needed.
3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
4. Add chops, prosciutto-side down first, and sear 3–4 minutes per side until golden and just cooked through. Remove chops to a warm plate and tent with foil.
5. Reduce heat to medium, add white wine to deglaze the pan, scraping up browned bits. Let wine reduce by half (about 2 minutes).
6. Add stock and simmer 2–3 minutes until slightly reduced. Whisk in remaining butter off the heat for a glossy sauce.
7. Return chops to the pan briefly to heat through and coat with sauce. Remove toothpicks, serve with sauce spooned over and lemon wedges if desired.

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