Saltimbocca alla RomanaVeal with Prosciutto and Sage
A Roman veal preparation common around Vatican City, topped with prosciutto and sage and finished with white wine and butter.
Prep
20m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Cutlets
- 600gVeal Cutlet (pounded thin)
- 140gProsciutto (thinly sliced)
- 10gFresh Sage (whole leaves)
- 50gAll-Purpose Flour
- 4gSalt
- 2gBlack Pepper (freshly ground)
Sauce
- 20gUnsalted Butter
- 20gUnsalted Butter (cold)
Frying
- 20mlExtra Virgin Olive Oil
Sauce
- 150mlWhite Dry Wine
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Season the veal cutlet lightly with the salt and black pepper.
- 02
Lay a slice of prosciutto and a few fresh sage leaves on each piece of veal, pressing them gently so they adhere.
- 03
Dust the veal lightly with the all-purpose flour, shaking off any excess.
- 04
Heat the extra virgin olive oil with the unsalted butter in a large pan over medium-high heat.
- 05
Cook the veal with the prosciutto side facing up until the underside is golden, then turn briefly just to warm the prosciutto side without drying the meat.
- 06
Add the white dry wine to the pan and let it reduce until slightly glossy.
- 07
Take the pan off the heat and swirl in the cold unsalted butter until the sauce is glossy, then spoon it over the veal and serve immediately.
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