If you are grilling sausages on your barbecue this year, try adding sage for a sophisticated touch. In Italy, as Saltimbocca alla Romana, is a pan-fried veal cutlet with prosciutto and sage. It is ...

To prepare swordfish saltimbocca with artichokes, first focus on the cleaning of the artichokes: remove the tougher outer ...

Swap out the veal for prosciutto-wrapped pork loin in this take on the Roman classic. Jimmy Bannos Jr. is a James Beard Award-winning chef and fourth-generation restaurateur known for his pork-focused ...

For this version of the Roman classic, pounded chicken cutlets topped with prosciutto and sage leaves are pan-seared, then served in a simple white wine-butter sauce. Italian-American chef Lidia ...

In Italy, Romans are artisans at taking just a few simple ingredients and combining them to make impactful, flavorful dishes. Chef and food stylist Anthony Contrino salutes the Eternal City by ...

Veal Saltimbocca or Saltimbocca alla Romana: A Roman Classic for Family Night. I am finally back in my kitchen, and with the summer heat of Phoenix, I lean into comforting, time-honored dishes that ...

David Tanis’s five-star recipe adds layers of flavor — via sage, garlic, prosciutto and fontina — to pounded, marinated chicken breasts. By Sam Sifton Credit...Christopher Testani for The New York ...

Saltimbocca is a traditional Italian dish of tender veal escalopes wrapped in prosciutto and sage leaves. Serve with grilled radicchio for a crunchy, fresh element. serves • This recipe uses veal ...

Saltimbocca is a delicious Italian concoction that traditionally showcases veal wrapped with prosciutto and fresh sage. Over the years, cooks have taken liberties with the dish, often substituting ...

Chef Elena Besser created this easy chicken recipe as a fun play on two classic dishes — chicken paillard and veal saltimbocca. This approachable dish feels fresh and healthy but has the flair of ...