Saltimbocca alla Romana
Veal cutlets wrapped with prosciutto and sage, cooked in white wine.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Saltimbocca alla Romana to your week, check it against your household's allergens, and build the shopping list automatically.