When it comes to the beloved Italian dish of Veal Saltimbocca, there are countless recipes claiming to be the best. But have you ever wondered what makes a truly exceptional veal saltimbocca? Is it the perfect balance of flavors? The cooking technique? Or perhaps, the choice of ingredients?
Today, we invite you on a culinary journey as we reveal a veal saltimbocca recipe that just might change the way you think about this classic Italian dish. Our veal saltimbocca Roman sauteed cutlet recipe combines traditional techniques with a few surprising twists, resulting in a dish that is tender, flavorful, and downright irresistible.
But what sets our recipe apart from the rest? It’s the attention to detail in every step of the cooking process. From pounding the veal to achieve even thickness, to the quick flip of the cutlets to intensify the prosciutto’s flavor, every technique has been carefully considered to create a veal saltimbocca that truly leaps into your mouth.
So, are you ready to discover the secrets behind the best veal saltimbocca Roman sauteed cutlet recipe? Let’s dive in and explore the art of crafting this exquisite Italian dish!
Traditional Veal Saltimbocca Recipe
One of our favorite veal dishes to make and eat is Veal Saltimbocca. Tender veal cutlets sauteed with mushrooms in a light marsala sauce served over wilted spinach and topped with slices of salty prosciutto and fontina cheese makes this Saltimbocca all Romano a dish your whole family will love.
The literal translation of this classic Italian dish is “Jump in the Mouth,” and that certainly is a great way to describe the flavors of this easy-to-make restaurant-style dish! There are as many Italian recipes for veal saltimbocca as there are Italian grandmothers, but our easy veal saltimbocca recipe is one we were taught in Italy and the one we’ve used throughout our restaurant career.
If you love veal dishes, try our classic Veal Milanese. It’s another simple recipe that is sure to impress your guests. This veal saltimbocca recipe can be made in less than 30 minutes, making it perfect for a busy weeknight and still elegant enough for a special occasion.
Begin by gathering all the necessary ingredients and prepping them. You will need veal cutlets, prosciutto slices, fresh sage leaves, mushrooms, marsala wine, spinach, and fontina cheese. Pound the veal cutlets until they are thin and even to ensure even cooking.
In a large skillet, heat some olive oil over medium-high heat. Add the veal cutlets and cook them until they are lightly browned on each side, about 2-3 minutes per side. Remove the cutlets from the skillet and set them aside.
In the same skillet, add the mushrooms and saute them until they are tender. Deglaze the skillet with a splash of marsala wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, then add some chicken broth for extra flavor.
Return the veal cutlets to the skillet, nestling them among the mushrooms. Arrange a slice of prosciutto and a sage leaf on top of each cutlet. Cover the skillet and let the veal cook for another 5 minutes, allowing the flavors to meld together.
While the veal is cooking, prepare the wilted spinach. In a separate skillet, heat some olive oil over medium heat. Add the spinach and cook it until it wilts down. Season it with salt, pepper, and a squeeze of lemon juice.
To serve, place a bed of wilted spinach on each plate. Top it with a veal cutlet and a generous spoonful of the mushrooms and sauce. Finish it off by melting a slice of fontina cheese over each cutlet under the broiler for a minute or two, until it’s bubbly and golden.
This traditional veal saltimbocca recipe is a delicious and satisfying Italian dish that captures the essence of Italian cuisine. With its combination of tender veal, salty prosciutto, fragrant sage, and flavorful marsala sauce, it’s a restaurant-style dish that you can easily recreate at home.
The Origins of Saltimbocca alla Romana
Saltimbocca alla Romana is a beloved Roman dish that holds a special place in the city’s rich culinary heritage. The name itself translates to “leap into the mouth,” perfectly capturing the burst of flavors this dish delivers.
In its classic form, saltimbocca alla Romana features tender veal scaloppini sautéed with prosciutto and fresh sage leaves. The combination of these ingredients, cooked in butter and deglazed with white wine, creates a luscious and savory sauce that elevates the dish to new heights.
To prepare an authentic saltimbocca alla Romana, traditional techniques recommend using stainless steel pans to achieve the desired sucs—the browned bits on the bottom of the pan that infuse the sauce with incredible depth and flavor. However, modern adaptations often suggest non-stick skillets for convenience.
While veal is the traditional choice for this Roman dish, you can easily experiment with substitutions such as chicken, turkey, or pork loin to suit your preferences. A side of vibrant green vegetables, such as Roman-style peas, complements saltimbocca alla Romana perfectly and adds a refreshing touch to the plate.