Saltimbocca alla Romana
Lazio · secondo · serves 4 · 25 min total · easy
Saltimbocca means 'jumps in the mouth' — Roman trattoria food at its most elegant. Eat the same day it's cooked.
Ingredients
- 600 g veal scaloppine, thinly pounded
- 8 slices prosciutto crudo
- 16 leaves fresh sage leaves
- 60 g butter
- 120 ml dry white wine
- 30 g 00 flour for dusting
- 1 pinch salt and pepper
Method
- Pound veal between cling film until 3 mm thin. Lay a sage leaf on each, then a slice of prosciutto. Secure with a toothpick.
- Dust the veal side lightly with flour.
- Heat half the butter in a wide pan. Cook prosciutto-side-down first for 90 seconds. Flip and cook the veal side 60 seconds.
- Lift the cutlets out. Deglaze with wine, scraping the fond.
- Whisk in the remaining cold butter to make a glossy sauce. Adjust salt — go light, prosciutto is salty.
- Return cutlets briefly to warm. Plate with sauce.