# The EASIEST Saltimbocca Recipe: Italian Classic (Ready in 10 Minutes!)

Source: https://www.youtube.com/watch?v=LdkcGst-h1U
Recap page: https://rapidrecap.app/video/LdkcGst-h1U
Generated: 2025-11-22T13:33:29.457+00:00

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## Quick Overview

Vincenzo's classic Saltimbocca alla Romana recipe is completed in under 10 minutes by quickly pan-frying thin veal cutlets topped with prosciutto and sage, then deglazing the pan with white wine to create a quick, creamy, and flavorful sauce.

**Key Points:**
- The recipe requires 4 thin veal fillets, 2 slices of Prosciutto San Daniele per fillet, fresh sage leaves, flour for dusting, butter (50g/1.7 oz), extra virgin olive oil, white wine (1 glass), and salt and pepper.
- The veal is pounded thin using a meat mallet with the flat side to ensure tenderness and even cooking (1:43).
- Each veal fillet is topped with two slices of prosciutto, a sage leaf, secured with a toothpick, and then lightly dredged in flour (2:30).
- The cooking process involves searing the floured veal in a mixture of olive oil and butter over medium heat for about 2 minutes per side, ensuring the prosciutto and sage release flavor (4:57).
- After searing, the veal is removed, and white wine is added to the pan drippings to deglaze and create the sauce, which thickens quickly due to the flour residue (5:54).
- The veal is returned to the pan to finish cooking in the creamy sauce for about 30 seconds, resulting in a tender dish with a rich, flavorful sauce (6:15).
- Vincenzo suggests adding a squeeze of fresh lemon juice at the end for extra refreshment, noting that Saltimbocca is one of the oldest Italian dishes (10:01).

![Screenshot at 00:02: The finished Saltimbocca alla Romana is presented on a plate, showcasing tender veal covered in prosciutto, sage, and a creamy, yellow pan sauce, demonstrating the final, rich texture of the dish.](https://ss.rapidrecap.app/screens/LdkcGst-h1U/00-00-02.png)

**Context:** This video tutorial by Vincenzo's Plate demonstrates how to prepare Saltimbocca alla Romana, a traditional Italian dish featuring veal cutlets topped with prosciutto and sage, quickly pan-fried and served with a rich pan sauce. The recipe emphasizes speed, claiming the dish is ready in about 10 minutes, and highlights the importance of pounding the veal thin for optimal tenderness.

## Detailed Analysis

Vincenzo prepares Saltimbocca alla Romana using 4 veal fillets, which he first pounds thin using the flat side of a meat mallet between two sheets of parchment paper to achieve tenderness (1:14, 1:42). The veal is then layered with Prosciutto San Daniele (two slices per fillet) and a fresh sage leaf, secured with a toothpick (2:30). The assembled cutlets are lightly dredged in flour to help thicken the final sauce (3:28). For cooking, he heats a large pan with 3-4 tablespoons of extra virgin olive oil and 50g of butter over medium heat, adding the fresh sage leaves to infuse the fat with flavor (4:05, 4:28). The floured veal pieces are placed into the hot fat, searing the prosciutto and sage side first for about 2 minutes before flipping (4:48, 5:14). Once browned on both sides, the veal is removed, and the pan is deglazed with one glass of white wine, which evaporates quickly, creating the creamy sauce base (5:58). The veal is returned to the pan to finish cooking for about 30 seconds in the sauce (6:15). Vincenzo emphasizes that the alcohol cooks off and the sauce thickens naturally due to the flour, creating the signature creamy consistency (6:26). Finally, he suggests adding fresh lemon juice for brightness, plates the dish, and cuts into a piece to show how tender the veal is, concluding it is one of the oldest and most delicious Italian creations (7:21, 8:52).

### Ingredients Overview

- 4 Veal Fillets (4 pieces)
- Prosciutto San Daniele (2 pieces per veal)
- Fresh Sage
- Flour (for dusting)
- 50g Butter (1.7 ounces)
- Extra Virgin Olive Oil (3-4 tbsp)
- 1 Glass White Wine
- Salt & Pepper

### Preparation Steps

- Pound veal fillets thin using the flat side of a mallet (1:38)
- Top veal with prosciutto and sage, secure with a toothpick (2:30)
- Lightly dredge the assembled cutlets in flour (3:37)

### Cooking Process

- Heat EVOO and butter in a pan, adding sage to infuse flavor (4:28)
- Sear the floured veal for 2 minutes per side, prosciutto-side down first (5:05)
- Remove veal, deglaze with white wine, allowing alcohol to evaporate and sauce to thicken (5:58)
- Return veal to the pan to finish cooking in the creamy sauce for 30 seconds (6:15)

### Finishing Touches & Serving

- Spoon the rich, creamy sauce over the plated Saltimbocca (6:57)
- Suggest adding fresh lemon juice for extra refreshment (10:01)
- Serve immediately to prevent the sauce from over-thickening (7:58)

![Screenshot at 00:02: The finished Saltimbocca alla Romana dish, showing the veal topped with prosciutto, sage, and coated in a rich, creamy sauce.](https://ss.rapidrecap.app/screens/LdkcGst-h1U/00-00-02.png)
![Screenshot at 00:22: Four raw, pounded veal fillets displayed on a white plate, ready for assembly.](https://ss.rapidrecap.app/screens/LdkcGst-h1U/00-00-22.png)
![Screenshot at 00:44: Vincenzo carefully layering Prosciutto San Daniele onto the flattened veal cutlets.](https://ss.rapidrecap.app/screens/LdkcGst-h1U/00-00-44.png)
![Screenshot at 01:05: The required ingredients include 50 grams \(1.7 ounces\) of butter ready to be melted with olive oil.](https://ss.rapidrecap.app/screens/LdkcGst-h1U/00-01-05.png)
![Screenshot at 04:44: The flour-dusted, assembled veal pieces being carefully placed into the sizzling butter and olive oil mixture in the pan.](https://ss.rapidrecap.app/screens/LdkcGst-h1U/00-04-44.png)