Saltimbocca alla Romana with Rosemary Potatoes and Arugula Salad

By Culiora

Tender veal cutlets are layered with fragrant fresh sage and savory prosciutto, then flash-fried and finished with a glossy white wine pan sauce. Served alongside crisp rosemary-roasted potatoes and a bright, peppery arugula salad, this Roman classic delivers timeless Italian elegance in under an hour.

• Servings: 4
• Prep time: 20 min
• Cook time: 35 min
• Total time: 55 min

Ingredients

• 800 g waxy potatoes, cut into wedges
• 3 tbsp olive oil
• 2 tbsp fresh rosemary sprigs, leaves finely chopped
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 600 g veal escalopes (8 thin cutlets)
• 8 pcs slices prosciutto di Parma
• 8 pcs fresh sage leaves
• 2 tbsp plain all-purpose flour for dusting
• 30 g unsalted butter, divided
• 1 tbsp olive oil
• 120 ml dry white wine
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 100 g baby arugula (rucola), washed and dried
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh lemon juice
• 30 g Parmigiano-Reggiano, shaved
• 1 pinch flaky sea salt

Instructions

1. Preheat the oven to 210°C (fan 190°C). Toss the potato wedges on a large baking sheet with 3 tbsp olive oil, chopped rosemary, 1/2 tsp fine sea salt, and 1/4 tsp black pepper. Spread them cut-side down in a single layer and roast for 30–35 minutes, turning once halfway through, until golden brown and tender.
2. Place the veal cutlets between two sheets of plastic wrap and pound gently with a meat mallet or heavy rolling pin to an even thickness of about 4–5 mm. Lightly season only the plain underside with 1/4 tsp salt and 1/4 tsp black pepper (the prosciutto provides ample salt for the top side).
3. Lay one slice of prosciutto over each veal escalope to fit neatly, then place a fresh sage leaf on top. Secure the sage and prosciutto to the veal by threading a wooden toothpick horizontally through the center. Lightly dust only the plain underside of each cutlet with the flour, tapping off any excess.
4. Heat 1 tbsp olive oil and 15 g butter in a large skillet over medium-high heat until the butter begins to foam. Add the cutlets in a single layer (work in two batches if needed to avoid overcrowding) prosciutto-side up first, cooking the floured underside for 1.5–2 minutes until golden.
5. Carefully flip the cutlets and sear the prosciutto side for 30–45 seconds just until slightly crisped. Transfer the meat immediately to a warm plate and loosely tent with foil.
6. Pour the dry white wine into the hot pan, scraping up any caramelized brown bits from the bottom with a wooden spoon. Let the wine simmer vigorously for 1–2 minutes over medium-high heat until reduced by half.
7. Remove the skillet from the heat and swirl in the remaining 15 g cold butter until the sauce thickens into a glossy, velvety emulsion. Discard the toothpicks from the veal cutlets, return them to the pan for 30 seconds to coat in the warm sauce, then remove from the heat.
8. Just before serving, toss the baby arugula in a medium bowl with 1 tbsp extra-virgin olive oil, 1 tsp lemon juice, and a pinch of flaky sea salt. Transfer to plates and top with shaved Parmigiano-Reggiano.
9. Serve two warm saltimbocca cutlets per person, spooning the glossy white wine pan sauce over top, accompanied by the crisp rosemary potatoes and dressed arugula salad.