In the Kitchen: Saltimbocca alla Romana (Veal Saltimbocca)

Executive Chef Christiano Labia of Massimo, joined us in The Rhode Show kitchen to show us how to make their Saltimbocca alla Romana (Vea Saltimbocca).


  • 6 Veal cutlets (about 2 pounds)
  • Kosher salt and freshly ground black pepper
  • 12 slices prosciutto di Parma
  • 12 large sage leaves, plus more for garnish
  • 1/2 cup of all purpose flour
  • 2 tablespoons of unsalted butter
  • 2 tablespoons olive oil
  • 1 cup dry white wine



  1. Slice the cutlets in half and place them between two sheets of parchment paper then gently pound each cutlet 1/4-inch thick.
  2. Sprinkle each cutlet with salt and freshly ground black pepper on one side only; do not add salt to the other side. Prosciutto will be on and it will become too salty.
  3. Lightly dust the same side of each piece of veal with a small amount of flour. Shake to get rid of the excess flour.
  4. On the other side of the cutlet, using a toothpick, secure a slice of prosciutto and a sage leaf on top.
  5. In a large nonstick skillet, melt the butter and the extra virgin olive oil over medium-high heat. Then add the veal cutlets, prosciutto-side up, into the pan.
  6. Cook about 4-5 minutes on one side. Add the wine to the skillet and cook until wine evaporates and releases a beautiful aroma, about 2-3 minutes.
  7. Repeat with the remaining cutlets using a clean skillet. Serve the cutlets on a large platter and drizzle with the sauce from the cooking


Cooking Tip:
Removing fat and nerves from veal cutlets will prevent curling up.