Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 thin veal cutlets (scallopini), pounded to 1/8-inch thickness; 8 thin slices of Prosciutto di Parma; 8 large fresh sage leaves; 1/4 cup all-purpose flour for dredging; 3 tbsp unsalted butter, divided; 2 tbsp extra virgin olive oil; 1/2 cup dry white wine; Salt and freshly cracked black pepper

Veal cutlets wrapped with prosciutto and sage, cooked in white wine.

20 minutes

Serves 4

Dinner

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Prep the Cutlets: Lay the pounded veal cutlets flat on a cutting board. Season the meat lightly with pepper (use very little salt, as the prosciutto is quite salty).

2
Assemble the Saltimbocca: Place one whole fresh sage leaf flat in the center of each cutlet. Top with a slice of prosciutto, pressing it gently so it adheres to the meat. Secure the prosciutto and sage to the veal by threading a wooden toothpick in and out through the center.
3
Dredge: Lightly dredge only the bottom (veal) side of each cutlet in flour, shaking off any excess.
4
Pan-Fry: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Place the cutlets in the skillet, prosciutto-side down first. Cook for just 1-2 minutes until the prosciutto is slightly crisp.
5
Flip and Cook: Flip the cutlets carefully using tongs. Cook the floured veal side for another 1-2 minutes until lightly browned. Remove the cutlets to a warm plate and tent with foil.
6
Make the Pan Sauce: Discard excess fat from the skillet. Pour in the white wine to deglaze, scraping up any browned bits. Simmer rapidly for 2 minutes until the wine reduces by half. Swirl in the remaining 2 tablespoons of butter until melted and the sauce turns glossy. Pour the sauce directly over the warm cutlets and serve immediately.

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