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Saltimbocca alla Romana (Tender Veal Cutlets with Prosciutto and Sage)
The Roman classic that 'jumps in the mouth': thin veal escalopes wrapped with savory prosciutto and fresh sage, pan-seared in butter and glazed in dry white wine sauce.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
4servings
- Thin veal scaloppine (or turkey breast)500 g
- Prosciutto slices8 piece
- Fresh sage leaves8 piece
- Unsalted butter40 g
- Olive oil1 tbsp
- Dry white wine100 ml
- All-purpose flour for dusting2 tbsp
Preparation Steps
1
Place a slice of prosciutto and a sage leaf on top of each veal cutlet, securing in place with a wooden toothpick.
5 min timer
2
Lightly dust only the underside of each cutlet with flour.
1 min timer
3
Melt half the butter with olive oil in a wide skillet over medium-high heat. Cook cutlets meat-side down for 2 minutes, flip and sear prosciutto-side for 1 minute.
3 min timer
Do not overcook thin cutlets to maintain tenderness.
4
Transfer meat to a warm plate. Deglaze skillet with white wine, simmer to reduce by half, swirl in remaining cold butter until glossy, and spoon sauce over the meat. Remove toothpicks before serving.
2 min timer
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Provenance & Public Domain Audit
Source: Italian Regional Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
