Saltimbocca alla Romana

"Saltimbocca" literally means to "jump in the mouth". One taste of Saltimbocca alla Romana will make you understand why this dish is so named. The crispiness of the sage, prosciutto, and chicken topped with a white wine and butter sauce is all the things you wait for sage harvest for. Not only is it delicious, but it's also quick to make so a beautiful dinner can be on the table in mere minutes.

I love the taste of sage. It's such an earthy, yet fresh herb and it really makes a cozy addition to dishes in the fall, especially, I think.

It's not traditional to fry sage leaves to use as a garnish for Saltimbocca alla Romana. But I love fried sage leaves and I think it looks really pretty as a garnish. So, it's what I do.

Fry them till they get crispy, but not colored. Remove to a paper towel and top with flaky salt.

What is the traditional meat for Saltimbocca alla Romana?

Well, I can tell you that it's not chicken although that is what I use most often. The traditional meat, veal, isn't found easily where I live. No matter which one you use, be sure that it is thinly sliced. When I use chicken, I cut chicken breasts in half horizontally, then pound the thicker parts so that each piece is of even thickness.

Now the fun begins. Season the chicken lightly with salt, then lay a piece of prosciutto on top. Don't overdo with the salt because the prosciutto is salty.

A bit about prosciutto

Prosciutto is one of my favorite charcuterie cuts. It is an Italian ham made from the hind leg of a hog or wild boar and is unsmoked, uncooked, and dry-cured. It's usually sliced super thin and can often be found on charcuterie boards or wrapped around cantaloupe wedges.

Then add a couple of sage leaves on top of the prosciutto. Skewer them through the prosciutto and top part of the chicken with a toothpick in order to secure them while cooking. If your sage leaves are smaller, you might need more than two.

Dredge lightly with flour. This will create a little crust on the meat and will thicken the pan sauce a bit.

Using the same skillet and oil that you fried the sage leaves in, add about a tablespoon of butter. Saute the chicken pieces sage side down until the edges are golden, then flip them to cook on the other side.

Remove the chicken pieces to a platter and prepare to make the sauce.

With the heat still on, add the white wine. Scrape the skillet to gather up any brown bits that might be remaining from cooking the chicken. Add the butter, stir until the butter is melted, then add some chopped sage.

If you don't prefer to cook with wine, you can use chicken broth.

How to serve Saltimbocca alla Romana

Pour the sauce over the pieces of chicken. Be sure to remove the toothpicks! Garnish with the fried sage leaves and serve with a roasted seasonal vegetable. Asparagus in the spring. of course, and maybe a squash in the fall. Roasted delicata squash would be amazing. Green beans are one of my favorites, too, and always welcome.

Recipe