Chicken Saltimbocca

From our Popular Recipe results for Chicken Saltimbocca


Saltimbocca Romana Italian

Saltimbocca Romana Italian


  • 2 sage leaves, fresh or
  • 2 pound to 2 1/2 veal fillet
  • 1/2 teaspoon dried leaf sage,
  • all purpose flour
  • garlic, very tiny bit
  • 2/3 cup butter; fresh creamery
  • 4 parsley sprigs, leaves only
  • melted
  • 2 tablespoon white italian truffles
  • salt
  • shaved (or more)
  • pepper
  • 1/2 cup white frascati, or other
  • 4 sl fontina cheese, very thin
  • dry white wine
  • 8 sl proscuitto, thin
  • 2 cup small peas (1 can)


  1. Cut the veal into 8 slices
  2. Place the slices between sheets of wax paper and pound thin
  3. Sprinkle with four on one side only
  4. Place half of the slices, floured sides down, on a working board
  5. Spoon some of the butter (about 2 tablespoons) over the slices and sprinkle lightly with salt and pepper
  6. Place 1 slice of cheese and 1 slice of proscuitto over each veal slice and again spoon some butter lightly over them
  7. Add half a leaf of the sage
  8. Chop garlic and parsley together and divide the mixture among the 4 veal slices
  9. Arrange the shaved truffles on top
  10. Use more truffles if you wish
  11. Add the remaining veal slices, floured sides up
  12. Press the edges together with a knife handle
  13. Spoon more of the butter over
  14. Reserve 1 tablespoon of the butter; place the rest in a skillet and heat
  15. Add the little bundles and saute for 5 minutes, until brown
  16. Turn, cook for 3 minutes longer, and baste
  17. Pour the wine over the veal, shake the skillet, baste again, cover, and cook for 5 minutes
  18. Dice the remaining slices of prosciutto
  19. Place peas in a small pan and heat
  20. Drain
  21. Add diced prosciutto and the reserved tablespoon of butter
  22. Season with salt and pepper to taste
  23. Heat for a few minutes
  24. Arrange saltimbocca on warm plates, spoon all of the sauce over, and serve with the peas
  25. Drink the rest of the Frascati
  26. For this dish do not use ground sage

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