Recipe courtesy of Debi Mazar and Gabriele Corcos

Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 6 veal cutlets (about 2 pounds); Kosher salt and freshly ground black pepper; 12 slices prosciutto di Parma; 12 large sage leaves, plus more for garnish; 1/2 cup all-purpose flour; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 cup dry white wine

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 6 servings

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Ingredients

6 veal cutlets (about 2 pounds)

Kosher salt and freshly ground black pepper

12 slices prosciutto di Parma

12 large sage leaves, plus more for garnish

1/2 cup all-purpose flour

2 tablespoons unsalted butter

2 tablespoons olive oil

1 cup dry white wine

Directions

Slice the cutlets in half and pound each cutlet 1/4-inch thick. Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto will be on or it will become too salty. Using a toothpick, secure a slice of prosciutto and a sage leaf on top of each cutlet.
Add the flour to a plate, sprinkle with salt and pepper and whisk together. Dredge each cutlet through the flour, shaking to get rid of the excess flour.
In a 12-inch skillet, melt the butter in the olive oil over medium-high heat. Then add 4 cutlets, prosciutto-side down, into the pan. Cook about 3 minutes on each side. Add the wine to the skillet and cook until the sharp smell of the wine is cooked off, about 3 minutes. Repeat with the remaining cutlets using a clean skillet. Serve the cutlets on a large platter and drizzle with the sauce. Garnish with fresh sage.

2011