‘Saltinbocca’ alla friulana – Manu’s way

saltinbocca alla romana

Difficulty:Very easy  Time:Quick

INGREDIENTS (x4 persons):

  • - 4 thin veal cutlets
  • - 4 slices of Parma or San Daniele ham, very thinly cut
  • - 3 tablespoons of non-salted butter
  • - 2 or 3 sage leaves


  • 1. Gently melt 3 tablespoons of butter in a deep pan with the leaves of sage.
  • 2. Fry the veal cutlets without adding any salt.
  • 3. Turn them and put a slice of the ham on top of each one. Two minutes per side are enough to get them done.
  • Serve it warm with the butter sauce.


  • - You can find the ham in local shops either already sliced in a pack, or sliced for you at the meat counter.
  • - A nice alternative is to drizzle some dry white wine to the veal, just before adding the ham. This gives a little extra flavour to the dish!