Saltimbocca alla Romana

An Italian miscellaneous dish built on whole ingredients.

Servings: 4
Active time: 25 min
Total time: 30 min

Organic sourcing

Sage is on the Dirty Dozen list due to pesticide residues, so sourcing organic sage is wise. Organic veal ensures ethical farming practices.

Ingredients

• 4 veal scallops
• 4 slices prosciutto
• 4 leaves fresh sage
• 1/4 cup all-purpose flour
• 2 tbsp butter
• 2 tbsp extra-virgin olive oil
• 1/2 cup dry white wine
• to taste salt
• to taste black pepper

Method

1. Flatten the veal scallops gently with a mallet until they are about 1/4 inch thick.
2. Place a slice of prosciutto and a sage leaf on each scallop; secure with a toothpick.
3. Dredge each piece lightly in flour, shaking off excess.
4. Heat butter and olive oil in a large skillet over medium heat.
5. Add the veal scallops to the skillet, cooking for 2-3 minutes per side until golden.
6. Season with salt and pepper, then pour in the white wine.
7. Allow the wine to simmer and reduce slightly, about 3 minutes.
8. Remove toothpicks before serving the saltimbocca with a drizzle of the pan sauce.

Notes

• For a richer sauce, add a splash of chicken stock with the wine.
• Substitute chicken for a lighter meat alternative.
• Serve with a simple side salad for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.