Saltimbocca alla Romana
An oh-so Italian veal dish with fresh sage, prosciutto di Parma and olive oil.
Recipe by:
Debi Mazar and Gabriele Corcos
15
15
6
Easy
- 6 veal cutlets (about 1kg)
- Salt and freshly ground black pepper
- 12 slices prosciutto di Parma
- 12 large sage leaves, plus more for garnish
- 1/2 cup plain flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup dry white wine
Slice the cutlets in half and pound each cutlet 1/4-inch thick. Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto will be on or it will become too salty.
Using a toothpick, secure a slice of prosciutto and a sage leaf on top of each cutlet.
Add the flour to a plate, sprinkle with salt and pepper and whisk together. Dredge each cutlet through the flour, shaking to get rid of the excess flour.
In a 12-inch frying pan melt the butter in the olive oil over medium-high heat. Then add 4 cutlets, prosciutto-side down, into the pan. Cook about 3 minutes on each side. Add the wine to the frying pan and cook until the sharp smell of the wine is cooked off, about 3 minutes. Repeat with the remaining cutlets using a clean frying pan. Serve the cutlets on a large platter and drizzle with the sauce. Garnish with fresh sage.
