Meat & PoultryDifficulty: easy
Saltimbocca alla Romana
Roman veal cutlets 'jump in the mouth': prosciutto, sage and white wine butter sauce.
10
Prep Time
15
Cook Time
4
Servings
Ingredients
Instructions
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1Flatten the escalopes lightly, season, and lay a slice of prosciutto and 2 sage leaves on each, fixing with a toothpick.
2Dust lightly with flour and sear prosciutto-side down in oil and half the butter, 2 minutes per side.
3Remove, pour in the wine and reduce by half, swirl in the rest of the butter.
4Return the veal to coat in the sauce and serve immediately.
Chef's Tip
- Do not salt the veal — the prosciutto cures it during searing.
More tips ↓Show less ↑
- Sear prosciutto-side down first to crisp it without overcooking the meat.
- Swirl cold butter into the reduced wine off the heat; boiled butter breaks into grease.
© Mediterranean Flavors — themediterraneanflavors.com
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