La Vera Cucina

Saltimbocca Provolone

At Ristorante DiPietro in Pittsburgh, PA, loyal patrons have enjoyed the hand-cut steaks, homemade sausage, and family-style Italian fare since 1978. Here, owner Pietro DiPietro shares a recipe for his simple, yet highly popular antipasto, Saltimbocca Provolone.

In Italian, saltimbocca literally means “jump in the mouth,” describing a lively flavor. This particular version of saltimbocca features a delicate slice of prosciutto sandwiched between rich slices of provolone cheese, breaded and sautéed golden brown, and served with warmed marinara for dipping. Pietro says it is best enjoyed while the cheese is still hot and gooey, dusted lightly with tangy Romano cheese.


  • 3 ounces thinly sliced prosciutto (6 slices)
  • 12 ounces sliced provolone cheese (12 slices)
  • ¼ cup all purpose flour
  • 2 eggs, lightly beaten
  • 1½ cup breadcrumbs
  • ¼ cup extra virgin olive oil
  • 2 tablespoons grated Romano cheese
  • 1½ cups warm marinara sauce


Place one slice prosciutto between two slices of provolone, folding prosciutto a little if needed. Dredge the “saltimbocca” in flour, dip in egg, and coat in breadcrumbs. Heat olive oil in large skillet over medium high heat. Place “saltimbocca” in hot oil and cook 1 to 2 minutes per side, until nicely browned and cheese begins to melt. Remove from oil; pat dry with paper towel. Place “saltimbocca” on plate, dust with Romano cheese, and serve with a side of marinara sauce.

Makes 6 appetizer servings.