Saltimbocca alla Romana.

Name: Saltimbocca alla Romana
Total time: 25 min
Yield: 4 servings
Cuisine: Italy
Ingredients: 8 Veal scaloppine (thin slices); 8 Slices of prosciutto; 16 Fresh sage leaves; 100 ml Dry white wine; 60 g Butter; 2 tbsp Flour (for dusting)

Roman classic — tender veal scaloppine topped with prosciutto and fresh sage, quickly pan-fried in white wine and butter. "Jumps in the mouth" (saltimbocca).

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Total time: 25 min
Servings: 4 people
Difficulty: Medium

Ingredients

For 4 servings · Check off as you go

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3 steps

Prepare the cutlets
Place a sage leaf on each veal slice, cover with prosciutto. Secure with toothpick. Lightly dust with flour.
8 min
Mark step 1 complete
Pan fry
Melt butter in hot pan. Cook saltimbocca prosciutto-side down first for 1-2 minutes until golden. Flip and cook 1 minute more.
5 min
Mark step 2 complete
Deglaze and serve
Remove meat. Add wine to pan, scrape browned bits. Reduce slightly. Return meat to coat in sauce. Serve immediately with the pan sauce.
4 min
Mark step 3 complete