Italy · Italy

Saltimbocca alla Romana (Roman Veal Cutlets)

Name: Saltimbocca alla Romana (Roman Veal Cutlets)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italy
Ingredients: veal scallopini 600 g; prosciutto slices 8 pieces; fresh sage leaves 12 pieces; dry white wine 150 ml; butter 30 g; olive oil 30 ml; chicken stock 100 ml; all-purpose flour 15 g; fine salt 4 g; black pepper 1 g

Veal scallopini wrapped in prosciutto and sage, finished in white wine.

30 minutes · 4 servings · Moderate

Saltimbocca alla Romana is the capital's version, built on veal so thin it is almost translucent. Each scallop is flattened, seasoned, layered with prosciutto and a sage leaf, then rolled and fastened so it holds together through the pan. Cooked in batches without crowding, they are finished in white wine and served with lemon.

Ingredients

veal scallopini600 g
prosciutto slices8 pieces
fresh sage leaves12 pieces
dry white wine150 ml
butter30 g
olive oil30 ml
chicken stock100 ml
all-purpose flour15 g
fine salt4 g
black pepper1 g

Directions

1
Wrap each veal slice with prosciutto and a sage leaf; fasten with a toothpick.
2
Dust with flour; sear in oil and butter 4 minutes per side.
veal is golden
3
Deglaze with wine and stock; reduce 5 minutes.
4
Spoon pan sauce over veal.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content