How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana?

You need 6 ingredients. The key ingredients include: 8 sage leaves, 8 slices prosciutto di Parma, 8 thin veal cutlets, about 2 ounces each, pounded thin with a meat mallet, 4 tablespoons butter, divided, and more.

Is Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana suitable as meat & poultry?

Yes, Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Cutlets with Sage, Roman Style Saltimbocca all

Name: Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 sage leaves; 8 slices prosciutto di Parma; 8 thin veal cutlets, about 2 ounces each, pounded thin with a meat mallet; 4 tablespoons butter, divided; 1/2 cup dry white wine; Salt and pepper, to taste

Try this homemade Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana recipe the whole family will love. Made with sage, Parma, veal cutlets and…

This Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana relies on simple, everyday ingredients such as sage leaves, prosciutto di parma, butter, divided and dry white wine. It comes together quickly and makes 4 servings, at about 100 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

8 sage leaves
8 slices prosciutto di Parma
8 thin veal cutlets, about 2 ounces each, pounded thin with a meat mallet
4 tablespoons butter, divided
1/2 cup dry white wine
Salt and pepper, to taste

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Quick Info

Servings
4 servings
Calories
100 kcal
Category
Meat & Poultry

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Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana

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