Saltimbocca Alla Romana
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Ingredients
- 8 thin veal cutlets *
- 8thin slices prosciutto
- 8 fresh medium-size sage leaves
- 2tablespoons butter
- 1glass dry white wine
- Salt and pepper to taste
- 8 toothpicks
Instructions
- Pound the cutlets until flat (approx. ¼ inch).
- Place a slice of prosciutto and a sage leave on every slice of meat and pin with a toothpick.
- Melt the butter in a large pan and sear the meat at high heat on each side until golden.
- Deglaze with a dash of wine and leave to simmer at lower heat until evaporated. Season with salt and pepper.
- Take out the cutlets and keep them warm.
- Mix any remaining fond or juices from the pan with some more wine and butter for a sauce and serve aside.
Recipe Notes
* Subsitutions: chicken breast fillets or white fish fillets.
