Saltimboca Alla Romana
Yield
6 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
veal
from upper leg, cut 1/2 inch thick |
* |
| 12 | each |
prosciutto
thin slices |
*
|
| 24 | each |
sage leaves
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 6 | tablespoons |
butter
|
|
| 1 ½ | cups |
white wine
dry |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
veal
from upper leg, cut 1/2 inch thick |
* |
| 12 | each |
prosciutto
thin slices |
*
|
| 24 | each |
sage leaves
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 9E+1 | ml |
butter
|
|
| 355 | ml |
white wine
dry |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Put the veal slices between sheet of wax paper and pound them with the flat side of a meat cleaver to make them slightly thinner than they were cut.
Season them with salt and pepper, place 2 sage leaves dried sage is a poor substitute for this dish, but it may be used if necessary) and a slice of prosciutto on each slice, fold the slices in half, secure with toothpicks, and dust with flour.
Melt the butter in a large frying pan (or use 2 frying pans with slightly more butter so that all of the veal may be cooked at the same time) over fairly high heat, add the slices of veal, brown quickly for about 2 minutes on each side, reduce the heat a, and continue cooking for about 5 minutes, or until the veal is just tender.
Do not overcook. Transfer the veal to a hot serving platter, remove the toothpicks, and keep warm. De-glaze the pan with the wine, scraping the sides and bottom with a wooden spoon, reduce by ¼ and pour over the veal.
