Escalopes romana-style with Parma ham * * * Saltimbocca alla romana


Find here the ingredients and how to make your escalopes romana-style or “saltimbocca alla romana”!


  • 10 slices of veal rump (each slice at about 2 ½ to 3 oz )
  • 10 large sage leaves
  • 10 slices of Prosciutto di Parma (Parma ham)
  • Salt and pepper
  • 1 glass of white wine
  • 3/4 tablospoon of butter

Veal rump  salvia  Prosciutto di Parma  salt shaker  black pepper  White Wine Glass  butter
Take a piece of baking paper and place a slice of veal on top, then beat the slice to make it as thin as possible.

battere la carne
Now take the veal and lay one slice of Parma ham on top, then add a sage leaf and fix it to the centre of with a toothpick.

saltimbocca farcitura

Take a large pan and melt half of the butter. When it start bubbling add the meat and let it cook until golden on both sides over a medium-high heat.

saltimbocca-alla-romana sfumare
Turn over the slices of meat and add the white wine glass. When the wine is completely evaporated, turn them once again, add salt and pepper and let the saltimbocca cook for another couple of minutes.

Serve hot and enjoy it!

Buon appetito!