Photo: Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana Recipe
Ingredients
- 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
Directions
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.
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By megahya
Florida
on April 16, 2012
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My family loves this - even my 3 year old! Thin chicken cutlets are also a good substitute for veal. I also squeeze half a lemon in the sauce before serving. It balances out the rich butter and ham.
By sheilamnorman_8...
Annapolis, MD
on May 23, 2011
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Yum, yum, yum! Kids loved it, grown ups loved it, everyone loved it. Super easy and delish. Next time, I'll try the roll up suggested in the reviews.
By Grampa Chef
NV
on May 11, 2011
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I substitute Canadian Bacon for the Prosciutto. Also, I've made this by sauteing the veal and ham in the same pan but leaving them all separate to start. When they're ready I put a slice of Mozzarella or Provolone on the veal, then the sage, then the ham. When the cheese softens, they're ready to serve. I think I'll make it for dinner tonight!
Read all 8 reviews