Saltimbocca alla Romana
Saltimbocca alla Romana is a delicious Italian Veal Recipe. Slices of tender meat topped with a slice of prosciutto and a sage leaf cooked in a simple wine sauce.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 slices veal scallops
- 6 slices prosciutto
- 6 fresh salvia leaves (sage)
- 1 tablespoon olive oil
- 3 tablespoons butter
- ⅓ cup dry white wine
- ¼ cup all purpose flour
Instructions
- 1
On a wooden board with a meat mallet, rolling pin or even frying pan, gently pound the veal cutlets (scallops) until thin.
- 2
Top each slice of meat with a slice of prosciutto and a sage leave, attach the leaf into place with a toothpick.
- 3
Dredge both sides lightly in the flour. Place the butter and oil in a large frying pan and heat on medium high heat until butter has melted, then add the meat and cook about 2 minutes on each side.
- 4
Then add the wine to the pan and raise the heat to high, cook until the alcohol evaporates (about 30 seconds). Remove the meat and add 1-2 tablespoons of water and a little butter to the pan, stir to combine. Pour sauce over the meat and serve. Enjoy!