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Italian · Main course · 30 min

Saltimbocca alla Romana

Thin veal escalopes with sage and Parma ham, pan-fried in butter and served with a short white wine butter sauce.

As of: 11 October 2026

Saltimbocca alla Romana

Ingredients

servings
  • 4veal escalopes, very thin (about 100 g each, flatten if necessary)
  • 4 slicesParma ham (thinly sliced, or San Daniele)
  • 4fresh sage leaves
  • 4cocktail sticks
  • 2 tbspplain flour (for dusting, optional)
  • 3 tbspbutter (for frying)
  • —salt
  • —freshly ground pepper
  • 80 mldry white wine
  • 100 mlveal stock
  • 2 tbspcold butter (for the sauce)
Time
25 min active · 30 min total
Difficulty
easy

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Preparation

  1. Top each escalope with a slice of Parma ham and a sage leaf and secure with a cocktail stick. If you like, dust the escalopes lightly with flour first.
  2. Heat the 3 tbsp butter in a large frying pan and fry the escalopes for 2 to 3 minutes on each side until golden brown. Remove, season the meat side without the ham with salt and pepper and keep warm.
  3. Deglaze the pan juices with the white wine and veal stock and reduce a little.
  4. Whisk the cold 2 tbsp butter into the sauce until it thickens lightly and season with salt and pepper.
  5. Serve the saltimbocca with the sauce, accompanied by rosemary potatoes and a green salad.

Drink with it

  • White wine · excellent match

    Frascati Superiore or Verdicchio, dry

    Fresh acidity and a slightly bitter almond note balance the saltiness of the ham and support the sage and butter sauce; Frascati is the wine of the area around Rome.

    Which wine pairs with food? A simple approach to choosing ↗

  • Rosé · good match

    Dry rosato from central Italy

    Light fruit and freshness handle the saltiness of the ham without overpowering the tender veal.

  • Red wine · good match

    Young Sangiovese, lightly chilled

    Lively acidity and soft tannins cope with ham and sage and leave the veal room to shine.

  • Pale lager · good match

    Italian lager or pilsner

    Light bitterness and carbonation refresh against the saltiness of the ham.

    Pils or Helles: What's the Difference? ↗

With the same drinks

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  • Baked Ham with Honey Glaze

    Gently cooked cured ham with a crisp, sticky, caramelised honey and mustard crust.

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  • Blanquette de Veau (Veal in White Sauce)

    Tender veal stew in a pale cream sauce thickened with egg yolk and lemon, with carrots, onion and mushrooms.

    To the recipe ↗

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