Italian · dinner
25m
Total time
4
Servings
435
kcal
easy
Difficulty
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FAQ · Things people ask
Yes. Chicken breast pounded thin or pork tenderloin medallions work well. The dish loses some of veal's delicate sweetness but remains excellent. Turkey scaloppine is another valid swap found throughout Rome.
No. The traditional Roman method is to cook only on the floured veal side and spoon the butter-wine sauce over the prosciutto so it warms through without direct heat. A brief flip in the last 30 seconds is acceptable, but over-flipping is the most common mistake cooks make with this dish.
No. Dried sage turns leathery and bitter in the pan and won't release the aromatic oils that define this dish. If you can't find fresh sage, make something else.
Frascati is the local Lazio choice and the natural pairing. Any light, dry Italian white — Pinot Grigio, Soave, Verdicchio — works fine. Avoid heavily oaked or off-dry wines; they'll unbalance the sauce.
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