Date Night · Italian
Veal Saltimbocca alla Romana
Tender veal cutlets wrapped in salty prosciutto and fragrant sage, pan-seared to perfection.
Why This Works
The saltiness of the prosciutto acts as a seasoning for the lean veal, while the sage provides an aromatic contrast that elevates the dish beyond simple protein.
The Upgrade
Finish the pan sauce with a small knob of cold butter whisked in at the very end to create a luxurious, velvety consistency.
Chef's Secret
Michelin TechniqueEnsure the veal is extremely thin; this guarantees it cooks in under two minutes, keeping the meat succulent and tender.
Ingredients
Total time including resting: 40 min
Directions
Pound the veal cutlets to 1/8-inch thickness.
Place a sage leaf on each cutlet and wrap with a slice of prosciutto.
Secure the prosciutto with a toothpick if necessary.
Melt butter in a skillet and sear the veal on both sides until golden.
Remove veal, deglaze the pan with white wine, and reduce by half.
Pour the pan sauce over the veal and serve immediately.
Wine Pairing
Frascati Superiore
White Wine
The BottleCasale del Giglio Anthium Bellone
A crisp, mineral-forward white from the Lazio region provides the necessary cut for the salty prosciutto. Its subtle aromatic profile respects the delicate sage without overpowering the veal.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sautéed Spinach
Quickly wilt fresh spinach in olive oil with a touch of red pepper flakes.
Ingredients
Directions
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the garlic slices and red pepper flakes, sautéing for 30 seconds until fragrant and golden.
Add the spinach in batches, tossing constantly with tongs to coat evenly in the infused oil.
Cook for 2 minutes until the spinach is just wilted and bright green.
Remove from heat immediately and season with the kosher salt.
Finish with a squeeze of fresh lemon juice and serve immediately.
Side Dish
Roasted Fingerling Potatoes
Toss potatoes with rosemary and olive oil, roasting until crisp and golden brown.
Ingredients
Directions
Preheat your oven to 425°F and place a heavy-gauge rimmed baking sheet inside to preheat.
In a mixing bowl, toss the potatoes with olive oil, rosemary, salt, and pepper until thoroughly coated.
Carefully spread the potatoes onto the hot baking sheet in a single layer, cut-side down for maximum contact.
Roast for 18-20 minutes, undisturbed, until the undersides are deep golden brown and crisp.
Flip the potatoes and roast for an additional 3-5 minutes until tender throughout.
Transfer to a warm serving platter and serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
No reviews yet — be the first to share how it turned out.