SALTIMBOCA ALLA ROMANA (“jumps in the mouth” in Italian, for four)



4 veal cutlets, about 5 ounces each

8 thin slices prosciutto

16 fresh sage leaves

3 tablespoons extra virgin olive oil

1 clove garlic, minced

1 pound spinach, tough stems removed and leaves well rinsed and chopped

salt and freshly ground black pepper

3 tablespoons unsalted butter

juice of lemon



1.Place each veal cutlet between 2 pieces of parchment (baking) paper and set on a work surface. Using a rolling pin, roll to an even thickness of about ¼ inch. Remove the top sheet of paper and cut each cutlet in half. Arrange a slice of prosciutto on each cutlet half, folding it to fit if necessary, and top the prosciutto with 2 sage leaves. Secure with toothpicks, threading them through the layers.

2. In a large saute pan over medium heat, heat the oil. Add the garlic and saute until softened but not browned, 1 to 2 minutes. Add the spinach and saute until the spinach is wilted and all of its rinsing water has evaporated, 5 to 7 minutes. Season to taste with salt and pepper, transfer to a serving platter and cover to keep warm.

3. Just before serving, In a saute pan large enough to hold the veal in a single layer over medium heat, melt the butter until it foams. Add the veal, prosciutto side down, and cook until lightly browned on one side, about 1 minute. Using a spatula, turn and cook on the second side until lightly browned , about 1 minute.

4. Arrange the veal on top of the spinach and remove the toothpicks. Add the lemon juice to the pan and season the sauce to taste with salt and pepper. Serve at once, placing 2 pieces of veal and a portion of the spinach on each individual plate and drizzling with the sauce. 


from The Willliams Sonoma Cookbook

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