Saltimbocca alla Romana
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The Tale of Saltimbocca alla Romana
Saltimbocca, meaning 'jumps in the mouth' for its vivid flavor, pairs veal escalope with prosciutto and sage. It was first documented in Roman cookbooks in the 19th century, though similar veal-and-ham dishes existed earlier in Brescia, making Rome's exact claim to the dish somewhat disputed.
Ingredients
Scale:· 4 servings
- 8 thin veal cutlets
- 8 slices prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour
- 4 tbsp butter
- 1/2 cup dry white wine
- salt and pepper to taste
Instructions
- 1Lay the veal cutlets flat and season lightly with salt and pepper, keeping in mind the prosciutto is already salty.
- 2Place a sage leaf on top of each cutlet, then a slice of prosciutto, and secure with a toothpick if needed.
- 3Dust the prosciutto side lightly with flour.
- 4Heat butter in a large skillet over medium-high heat and place the cutlets prosciutto-side down first, cooking briefly until golden, about 2 minutes.
- 5Flip and cook the other side briefly, about 1-2 minutes, being careful not to overcook the thin veal.
- 6Remove the cutlets and set aside, then deglaze the pan with white wine, scraping up any browned bits, and let it reduce slightly into a light sauce.
- 7Return the cutlets to the pan briefly to coat in the sauce, then serve immediately.
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