Saltimbocca Alla Romana

Not much of a pork fan generally, the way I found myself with this recipe was really only because I thought I’d bought veal. So here we are with some thin pork cutlets and an appetite to try something new. Basically, a metaphor for life.

I used Tyler Florence’s recipe as my muse and paired it with Ina’s potatoes and simple greens.

Saltimbocca alla Romana

  • 4 5.oz thin veal (or pork) cutlets
  • 4 slices of proscuitto
  • 4 sage leaves
  • Flour
  • Salt & pepper
  • 2 T. olive oil
  • 2 T. unsalted butter
  • 2 T. white wine
  • 1/4 c. chicken broth
  • Lemon wedges
  1. Pound cutlets until 1/4″ thick.
  2. Wrap pork with proscuitto and pin one sage leaf to each with a wooden toothpick.
  3. Combine flour and salt and pepper in a shallow dish. Dredge veal in flour mixture on both sides.
  4. Heat 2 T. olive oil and 1 T. butter in a pan over medium-high heat.
  5. When hot, sear veal sage leaf side down for three minutes without moving. Flip veal and cook another two minutes. Remove from heat.
  6. Add wine to pan, scraping bottom. Add chicken broth and remaining T. of butter. Season with salt and pepper.
  7. Pour sauce over veal and serve with lemon wedges.


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