Saltimbocca alla romana
Preparation 10 mins – Cooking Time 10 mins
Ingredients (for 4)
- 8 veal cutlets
- 8 slices of raw prosciutto
- 50 g of butter
- 100 ml of white wine
- 10 g of sage
- 60 g of flour
- Cut the veal cutlets, season with salt and pepper. Lay a slice of prosciutto and a thoroughly washed and dried sage leaf on top of each veal cutlet, setting everything with a wooden toothpick.
- Flour the veal cutlets on the meat side. Place over heat in a sufficiently large frying pan, capable of holding all of the cutlets, melt the butter, add the saltimbocca and sauté for a few minutes only on the floured side. Pour over the white wine and let evaporate.
- Place the saltimbocca on the plate and baste with the cooking liquid.