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Roman-Style Saltimbocca

Name: One Pan Roman-Style Saltimbocca
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 200 g pork fillet, sliced diagonally into 6 pieces; 6 leaves sage leaves (Use fresh for best flavor.); 6 slices prosciutto; 25 g plain flour (For coating the pork.); 1 tbsp olive oil; to taste sea salt and black pepper (For seasoning.); 1 clove garlic, crushed; 150 g cherry tomatoes, halved; 200 g French beans; 50 ml white wine

Recipes

Jennifer Scott
August 30, 2025

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Why Make This Recipe

One Pan Roman-Style Saltimbocca is a delicious and easy dish perfect for any day of the week. It combines tender pork, savory prosciutto, and fresh vegetables in a single pan, making cleanup a breeze. You’ll enjoy a taste of Italy without spending hours in the kitchen.

How to Make One Pan Roman-Style Saltimbocca

Ingredients:

200g/7oz pork fillet, sliced diagonally into 6 pieces
6 sage leaves
6 slices prosciutto
25g/1oz plain flour
1 tbsp olive oil
Sea salt and black pepper
1 garlic clove, crushed
150g/5½oz cherry tomatoes, halved
200g/7oz French beans
50ml/2fl oz white wine

Directions:

Lay each slice of pork flat on a chopping board and gently bash with a meat hammer or rolling pin until it is about 5mm/¼ inch thick.
Top each slice with a sage leaf, season with salt and pepper, and wrap it in a slice of prosciutto.
Place the flour in a wide dish and coat each slice of pork well, patting off any excess flour.
Heat a large frying pan over medium heat and add the olive oil. Cook the pork slices for 2–4 minutes on each side, or until fully cooked and the prosciutto becomes crispy. Remove from the pan and set aside.
Add the crushed garlic to the pan for about a minute, then add the cherry tomatoes, French beans, and white wine. Cook for 4–5 minutes, or until the beans are tender. You might need to add a splash of water to bring everything together.
Serve the saltimbocca with the cooked vegetables.

How to Serve One Pan Roman-Style Saltimbocca

This dish pairs well with a simple side salad or some crusty bread to soak up the delicious juices. Plate the pork alongside the vegetables for a beautiful presentation.

How to Store One Pan Roman-Style Saltimbocca

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat, adding a splash of water to keep everything moist.

Tips to Make One Pan Roman-Style Saltimbocca

Be gentle when bashing the pork so it stays tender.
Use fresh sage leaves for the best flavor.
Make sure the pan is hot before adding the pork to get a nice crispy finish.

Variation

For a twist, try adding other vegetables like bell peppers or zucchini, or even substitute chicken for the pork if you prefer.

FAQs

Can I use a different type of meat?

Yes, you can use chicken or turkey instead of pork. Just adjust the cooking time as needed.

Can I make this recipe ahead of time?

You can prepare the pork and wrap it in prosciutto ahead of time, but it’s best to cook it fresh just before serving for the best texture.

What can I serve with this dish?

This saltimbocca goes well with pasta, rice, or a simple green salad to balance the richness of the meat.

One Pan Roman-Style Saltimbocca

A delicious Italian dish combining tender pork, savory prosciutto, and fresh vegetables, all cooked in one pan for easy cleanup.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

200 g pork fillet, sliced diagonally into 6 pieces
6 leaves sage leaves Use fresh for best flavor.
6 slices prosciutto
25 g plain flour For coating the pork.
1 tbsp olive oil
to taste sea salt and black pepper For seasoning.
1 clove garlic, crushed
150 g cherry tomatoes, halved
200 g French beans
50 ml white wine

Method

Preparation

Lay each slice of pork flat on a chopping board and gently bash with a meat hammer or rolling pin until it is about 5mm thick.
Top each slice with a sage leaf, season with salt and pepper, and wrap it in a slice of prosciutto.
Place the flour in a wide dish and coat each slice of pork well, patting off any excess flour.

Cooking

Heat a large frying pan over medium heat and add the olive oil.
Cook the pork slices for 2–4 minutes on each side, or until fully cooked and the prosciutto becomes crispy. Remove from the pan and set aside.
Add the crushed garlic to the pan for about a minute, then add the cherry tomatoes, French beans, and white wine.
Cook for 4–5 minutes, or until the beans are tender. You might need to add a splash of water to bring everything together.
Serve the saltimbocca with the cooked vegetables.

Notes

This dish pairs well with a simple side salad or crusty bread. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat over low heat with a splash of water.

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Jennifer Scott

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