Saltimbocca alla Romana are slices of beef covered in prosciutto, dredged in flour and then pan fried in butter and olive oil. A robust sauce is then made with fresh sage leaves, Marsala and lemon juice from the brown bits in the skillet.

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This Italian dish is a great example of quality fresh ingredients trumping the number of ingredients. The techniques used are simple enough for beginner cooks and yet yields a beautiful, date-worthy dish that is actually easy to make and dirties only one pan.
Saltimbocca means ‘Jumps in the mouth’ in Italian. The many layers of flavors are developed from the prosciutto, fresh sage leaves, butter, lemon juice, Marsala, broth and the ‘brown bits’ leftover in the bottom of a cast iron skillet. These brown bits are packed with umami, something that is known as the ‘fifth taste’. These bits are deglazed with the Marsala and add depth of flavor to the velvety sauce that is then poured over the beef and prosciutto.

Although this dish looks pretty fancy, it actually uses basic-intermediate cooking skills and cooks up pretty quickly, thanks to the thinly sliced beef. A new cook can develop some handy cooking skills such as deglazing a pan, rolling beef into thin slices and making a reduction sauce. Don’t let the fancy Italian name scare you away from making this dish. It is actually very easy to make this traditional Italian dish that originated in Rome.
The only liberty I took was to add broth to the skillet after deglazing. I like sauce and I wanted to make a lot of it. Even though I used one cup of Marsala and one cup of broth, the reduction method yielded half a cup of glorious, velvety sauce. A sauce that is slightly thickened from the left over brown flour bits. No added salt is needed due to the salt from the prosciutto and broth.
So wether you are a new cook or a seasoned cook, everyone can have fun making and eating this magnificent Italian dish. We had fun by making a Saltimbocca sandwich on a hoagie. Or you may serve with Mediterranean Roasted Potatoes or a Simple Bruschetta.
If you want to experiment with Mediterranean spices and herbs, this Mediterranean Seasoning Blend may be super fun to play with.
Saltimbocca alla Romana Step-by-Step










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Traditional Saltimbocca Alla Romana
Saltimbocca alla Romana are slices of beef covered in prosciutto, dredged in flour and then pan fried in butter and olive oil. A robust sauce is then made with fresh sage leaves, Marsala and lemon juice from the brown bits in the skillet.
Ingredients
- 1.5 lb top round, sliced very thin
- 6 oz prosciutto
- 1 cup of flour
- 1 Tbs black pepper
- 4 Tbs butter, divided
- 2 Tbs olive oil
- 2 Tbs roughly chopped fresh sage leaves
- 1 cup Marsala, or any wine you have on hand
- 1 cup vegetable broth
- juice of half a lemon
Instructions
- Place a large cast iron skillet on middle rack of oven and turn oven to 400F. Preheat skillet for 10 minutes.
- While pan is heating, prep beef slices. On a large prep surface lay out your beef. Place prosciutto slices evenly across the beef slices, tuck under if necessary.
- Cover a few slices with plastic. You may use a plastic bag or plastic wrap. With a rolling pin, roll to flatten the beef further and also to press the prosciutto into the beef slices. Move plastic around as necessary until all slices have been pressed.
- On a shallow plate, place flour and pepper, stir.
- When the pan is heated, place on a large stove burner set to medium high heat, add 2 Tbs butter and the olive oil. Dredge beef slices through the flour and place in the pan. Cook on one side for about 2-3 minutes, then flip and cook on the other side for one minutes. Remove and set aside. You can keep the beef hot in a warm oven or cover with aluminum foil. Repeat until all beef slices have been cooked.
- In the skillet over medium heat, add butter and sage. Stir until butter starts to brown, add Marsala. Scrape the bottom of the skillet with a wooden spoon or spatula until all brown bits have been incorporated. Add broth, stir frequently and simmer until reduced to a semi-thick velvety sauce. Add lemon juice, stir.
- Serve beef and prosciutto with a drizzle of your sauce.
Nutrition Information:
Yield: 6 Serving Size: 1-2 slicesAmount Per Serving: Calories: 538Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 142mgSodium: 1249mgCarbohydrates: 26gFiber: 1gSugar: 6gProtein: 45g

Hannah says
I felt so fancy when I made this and yet it was simple. The dish tasted wonderful and juicy! Will be making this again.
Tina says
Oh my gosh, there’s a few steps in there but so easy. I thought it was fancy too! I’ll be making it again;)
Trish Bozeman says
Ooooh I’ve made chicken saltimbocca and it was wonderful! Thanks for all the step by step shots to make this approachable and easy!
Debra says
Thanks for the education…..I’ve not only never tried this, I’ve never heard of it either. Such an interesting flavor profile. I’m intrigued…will let you know how it goes.
Dana says
What a delicacy! So tender, salty, and flavorful. This is one of those must-have treats that should be enjoyed at least a few times a year. The prosciutto adds SO much flavor.
Carmy says
The sauce you made with it sounds amazing. You are making my mouth water with this – it looks delicious! I’m all about adding prosciutto too – such a great combo!
Sean@Diversivore says
Meat, wrapped in meat, fried with butter, and served with sage. I can see why it would jump into your mouth. You’d have a hard time keeping it from doing anything else if I was around. It’s nice to see that this isn’t actually all that complex to make either (making it all the more tempting). I’ve got a bumper crop of sage in the front garden and I’m looking for things to do with it, so I’m especially glad to come across this! Cheers!
Tina says
Thanks Sean, have fun with this one. If you like to play with your food, this recipe is for you. I think you hit the nail on the head.
Marisa F. Stewart says
Boy do you ever have my mouth watering. This is just the type of recipe we like to have when we want something special. I’ve had it in a restaurant and it’s nowhere as good as what you can make at home. You’ve inspired me to make it this week.
Tina says
Thanks Marisa, I bet you make the best Saltimbocca. You learned from the best.
Jenni LeBaron says
I love Saltimbocca alla Romana because it combines savory flavors with citrus so well. I can’t wait to make it for a special occasion. Also, love the “brown bits” too!
Leah says
This recipe sounds flavorful and so tasty. I bet the combo of salty prosciutto and flavors from the marsala are so good together, my mouth is watering. I also love the reference to the “brown bits” cause those are my favorite. Thanks for the great recipe to add to my rotation!
Tina says
Definitely give this a try Leah and let me know how it turns out. The brown bits ARE the best. Bon Appetit!
Sandra Shaffer says
This looks fantastic and I love all that sauce too. My friend is originally from Italy and we swap hosting dinners. She is going to be super impressed with this saltimbocca all romana meal! Pinned and bookmarked.
Tina says
Oh have fun Sandra! Sounds like you guys know how to have a good time. Let me know how it turns out.
Gloria says
I have not ever tried this. Fancy eating right at home. What a great dish to entertain with. Impress your dinner guests.
Tina says
What I love most about this recipe is the many layers of flavor. Also it was really easy to make. Enjoy Gloria!
Bianca says
This sounds amazing, especially because I love prosciutto and sage. I have never made a reduction sauce before so I am super excited to try this. I’m glad this is easy to make because I still consider myself a beginner cook. Glad there is only one dirty pan:)
p says
This recipe looks absolutely amazing! What a special meal!
Tina says
Thanks Patty!
Veena Azmanov says
Mouth melting, flavorful and best starter option too.
Tina says
Give it a try, I bet you will like this.
Ivana says
One of my favourite recipes. Your photos are divine!
Tina says
Thanks Ivana, that is very kind of you to say.
Sara Welch says
What a savory and robust recipe! My family will love this for dinner tomorrow; yum!
Tina says
Have fun with this one, it’s actually very easy to make.
Andrea Metlika says
I’ve never had this type of saltimbocca but it sounds wonderful.
Tina says
I was surprised at how easy it was to make. My favorite part was watching the sauce come together. I really enjoy a good reduction sauce.