Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana
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.
Wiener Schnitzel Mit Reis, Gurnen Erserln, Und Mayonnaise: Veal Cutlet with Rice, Green Peas and Mayonnaise Salad
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Mario Batali