Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana
- 8 sage leaves
- 8 slices prosciutto di Parma
- 8 thin veal cutlets, about 2 ounces each, pounded thin with a meat mallet
- 4 tablespoons butter, divided
- 1/2 cup dry white wine
- Salt and pepper, to taste
Place 1 sage leaf and 1 slice of ham on 1 side of each of the veal cutlets, and secure with a toothpick. In a 12 to 14-inch saute pan, heat 2 tablespoons butter over high heat until it foams and subsides. Season each cutlet with salt and pepper and pan-fry 2 minutes on each side. Remove and keep warm. Keeping the pan hot, pour the wine into the pan and stir with a wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons of butter, season with salt and pepper, and return the cooked cutlets to the pan to reheat. Serve immediately.
Recipe copyright 2000, Mario Batali. All Rights Reserved.
Recipe courtesy of Rachael Ray