Assemble the saltimbocca
01Pound and season.
Trim sinew and pound the veal to a very thin, even thickness. Season with black pepper and only a trace of salt.
Each piece should be roughly palm-sized and uniformly thin.
About Saltimbocca alla romana
Saltimbocca alla romana is one of Rome’s symbolic meat dishes even though its deeper geographic origin is debated. Turismo Roma cites Pellegrino Artusi’s late-19th-century description and emphasises the now-classic structure of thin veal, sage and prosciutto.
The unusual cooking method is part of the identity. The veal is floured only on the underside, while sage and prosciutto remain on top. Traditional instructions cook the floured side over high heat without flipping, then use white wine to finish the pan and create the sauce.
The veal must be thin enough to cook through from the underside without turning the prosciutto hard. Pounding evenly is therefore not optional. Very thick escalopes force a choice between undercooked veal and overcooked ham.
Prosciutto already brings substantial salt, so the meat receives only a restrained seasoning. Butter and olive oil provide the frying medium, while the wine loosens browned flour and meat juices into a light glossy sauce.
For a conservative home safety endpoint, one test piece is checked at its thickest point. If it has not reached 63 °C after deglazing, it can be returned briefly meat-side down before the required 3-minute rest.
