Saltimbocca alla Romana (pan-fried veal with prosciutto and sage)
serves
4
"The classic secondo course of the cucina romana repertoire is pan-fried veal with salty prosciutto and crisp sage. My friend Eleonora gave me this recipe, and having grown up in Rome, she sure knows her Roman food. Add her roles as a TV host, journalist and co-owner of custom food tour specialists, Casa Mia Italy Food & Wine, and her experience is hard to beat." Recipe by Eleonora Baldwin via Maria Pasquale.
Ingredients (7)
- 12 thinly sliced lean veal cutlets (about 500g), at room temperature
- 60g prosciutto, sliced wafer-thin
- 1 bunch fresh sage
- 1/3 cup (50g) plain flour
- 50g unsalted butter, chopped
- 1/2 cup (125ml) dry white wine
- Crusty bread, to serve
Method
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1.Using kitchen scissors, remove any fat or sinew from the veal, then cut each slice in half to make 24 bite-sized pieces. Cut the prosciutto to roughly the same size as the veal and lay a piece on top of each cutlet. Top each prosciutto piece with a small sage leaf (or half a large one). Fasten the prosciutto and sage to the veal using a toothpick, and lightly dust each cutlet with flour on both sides.
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2.Heat the butter in a large frying pan and add the cutlets. Cook over medium-high heat for 1 minute, then turn the cutlets over and pour in the wine to deglaze the pan.
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3.Cook for another 2 minutes, turning regularly to cook evenly on both sides, but be careful not to overcook, or the prosciutto will become tough and leathery. Season the saltimbocca to taste and serve immediately, with plenty of bread to mop up the sauce.
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