Saltimbocca alla Romana

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Saltimbocca
  • Veal slices : 8 pieces
  • Prosciutto slices : 8 pieces
  • Sage leaves : 8 pieces
  • Salt : 1 pinch
  • Black pepper : 1 pinch
  • Flour : 2 tbsp
  • Butter : 2 tbsp
  • White wine : 1/2 cup
  • Toothpicks : 8 pieces

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Steps

• Pat dry the veal slices and season with salt and pepper.
• Place a sage leaf on each veal slice, then a slice of prosciutto on top.
• Secure the prosciutto with a toothpick.
• Lightly coat the veal slices with flour.
• In a skillet, melt butter over medium heat.
• Add the veal slices, prosciutto side down, and cook for 2-3 minutes.
• Flip the slices and cook for another 2-3 minutes.
• Pour in the white wine and let it simmer until reduced.
• Serve hot, drizzling the wine reduction over the saltimbocca.

Tips

• Use thin veal slices for best results.
• Do not overcook the saltimbocca to keep the meat tender and juicy.

Information

• Saltimbocca alla Romana is traditionally served with a side of sautéed spinach or mashed potatoes.