Saltimbocca alla Romana

Oohlala saltimbocca alla Romana. A traditional recipe with veal, prosciutto, butter and of course wine by chef Giovanni Gabana. What more do we need?


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(two persons)

– 400 gram of veal escalope

– 8 slicesof Parma ham

– Sage

– Flour

– White wine

– Butter

– Toothpicks


– Cut thin slices from the veal escalope and smash with a mallet or the bottom of a pan until thinner.

– Place a few sage leaves onto the veal, and cover with a slice of Parma ham.

– Use the toothpicks to prevent them from falling apart during cooking.

– Dust the veal side with flour, and heat a frying pan with plenty butter.

– Fry the Saltimbocca’s on the flour side until they start to lightly brown, and deglaze with a splash of the wine.

– Braise for a few more minutes until cooked, and your Saltimbocca’s are ready to plate.

– Finish the sauce with a bit of wine or butter to get the desired consistency.

– Finally, add the sauce and garnish with a little sage.

– Buon appetito.