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Meat, Italy

Veal saltimbocca alla romana with spinach

Veal saltimbocca alla romana is an Italian dish of veal scallops topped with prosciutto and sage, served with spinach. For 4 people, it takes 30 minutes and an easy skill level, for about €4.20 per person. The key to success is a very quick sear on the veal and a pan sauce finished with butter.

Tonight I'm making you saltimbocca, veal scallops that jump in your mouth with sage and prosciutto.

Veal saltimbocca alla romana with spinach
Total time
30 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Saltimbocca owes its reputation to a simple contrast, tender veal, prosciutto that turns slightly crisp at the edges, and sage that perfumes the dish without overpowering it. The sauce, built in two minutes with white wine and butter, coats everything without drowning it. Spinach adds a green, slightly tangy note that balances the richness.

This is a weeknight recipe that looks impressive without requiring any special technique, perfect for a dinner for two or with friends when you don't want to spend the evening in the kitchen. It also works well on a Sunday evening, served with good potatoes, to close the weekend on an Italian note. Mon Chou suggests it for those times when you want something a bit special without the fuss.

The ingredients

4 people

Butcher

  • Veal scallops 4
  • Prosciutto 4 slices

Fruits and vegetables

  • Sage 8 sprigs
  • Baby spinach 400 g
  • Garlic 1 clove

Pantry

  • Flouroften in the pantry 2 tbsp
  • Dry white wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Pound the veal scallops thin and top each one with a slice of prosciutto and two sage leaves.

    Pound the meat between two sheets of parchment paper, it cooks faster and stays tender.

  2. Pin each scallop with a toothpick and lightly flour the side without the prosciutto.

    Shake off the excess flour well, it should barely be visible.

  3. Melt half the butter in a large skillet and sear the scallops, prosciutto side first. 6 min

    Don't cook more than two minutes per side, veal dries out very quickly.

  4. Remove the scallops, deglaze with the white wine and the remaining butter for a quick pan sauce. 3 min

    Scrape the bottom of the pan well, the wine lifts all the browned bits.

  5. Wilt the spinach in another pan with the olive oil and garlic, season, and serve with the scallops topped with sauce. 5 min

    Press the spinach in a colander, it releases a lot of water.

Our tips to get it right

  • Pick veal scallops that are thin and similar in size, so they all cook at the same pace in the pan.
  • Keep the prosciutto in a single flat layer on the veal, it sticks better and won't peel off during cooking.
  • Serve right after you spoon the sauce over, otherwise the veal keeps cooking and loses its tenderness.

The variations

  • Swap the veal for thin chicken cutlets, the flavor changes but the technique stays the same.
  • For a vegetarian version, use thin slices of grilled eggplant instead of the meat and keep the prosciutto or swap it for an aged cheese.
  • To save time, skip the toothpick step and just press the prosciutto and sage onto the meat with the flat of your hand before flouring.

What to serve it with

  • Steamed or mashed potatoes
  • Plain white rice
  • Sparkling white grape juice

Storage

Keep the saltimbocca in the refrigerator in a sealed container for up to 2 days. Freezing isn't recommended, the veal loses its texture once thawed. Reheat gently in a skillet over low heat with a bit of sauce so the meat doesn't dry out.

Questions about this dish

Can you make saltimbocca ahead of time?

You can assemble and pin the scallops a few hours ahead, then keep them in the refrigerator. Cook them at the last minute, veal tastes best seared right before serving.

What white wine should you use for the sauce?

A simple dry white wine is enough, it mainly helps lift the browned bits from the pan. Avoid sweet wines, they would throw off the balance of the sauce.

Can you use dried sage instead of fresh?

Dried sage works in a pinch, use a pinch per scallop instead of the fresh sprigs. The flavor will be milder but the dish still works.

Why dust the veal lightly with flour?

Flour helps the meat brown nicely and slightly thickens the sauce once you deglaze the pan. A thin layer is enough, too much flour makes the crust heavy.

How long does it take to make a veal saltimbocca alla romana with spinach?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a veal saltimbocca alla romana with spinach?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a veal saltimbocca alla romana with spinach cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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