Saltimbocca alla Romana
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The Tale of Saltimbocca alla Romana
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Saltimbocca alla Romana, veal topped with prosciutto and sage, takes its name, meaning 'jumps in the mouth,' from how quickly it's meant to be enjoyed. It's associated chiefly with Rome, though Brescia in northern Italy also claims a hand in the dish's history.
Ingredients
Scale:· 4 servings
- 8 thin veal cutlets
- 8 slices prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour
- 4 tbsp butter
- 2 tbsp olive oil
- 1/2 cup dry white wine
- Salt and pepper to taste
Instructions
- 1Lay a sage leaf and a slice of prosciutto on each veal cutlet and secure with a toothpick.
- 2Dust the prosciutto side lightly with flour.
- 3Heat butter and olive oil in a skillet over medium-high heat.
- 4Cook cutlets prosciutto side down first, then flip briefly, about 2 minutes per side.
- 5Remove cutlets and deglaze the pan with white wine, scraping up browned bits.
- 6Simmer sauce until slightly reduced, then spoon over the cutlets to serve.
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