Recipe courtesy of Debi Mazar and Gabriele Corcos

Saltimbocca alla Romana

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings
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6 veal cutlets (about 2 pounds)

Kosher salt and freshly ground black pepper

12 slices prosciutto di Parma

12 large sage leaves, plus more for garnish

1/2 cup all-purpose flour

2 tablespoons unsalted butter

2 tablespoons olive oil

1 cup dry white wine


  1. Slice the cutlets in half and pound each cutlet 1/4-inch thick. Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto will be on or it will become too salty. Using a toothpick, secure a slice of prosciutto and a sage leaf on top of each cutlet. 
  2. Add the flour to a plate, sprinkle with salt and pepper and whisk together. Dredge each cutlet through the flour, shaking to get rid of the excess flour. 
  3. In a 12-inch skillet, melt the butter in the olive oil over medium-high heat. Then add 4 cutlets, prosciutto-side down, into the pan. Cook about 3 minutes on each side. Add the wine to the skillet and cook until the sharp smell of the wine is cooked off, about 3 minutes. Repeat with the remaining cutlets using a clean skillet. Serve the cutlets on a large platter and drizzle with the sauce. Garnish with fresh sage.

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