Saltimbocca alla Romana
Ingredients
- 4 veal Cutlets
- 4 slices Of prosciutto
- 4 fresh Sage leaves
- 2 tbsp Olive oil
- 2 tbsp Butter
- 100 ml White wine
- Salt to taste
- Pepper to taste
Instructions
1. Lay the veal slices flat on a clean surface and season them lightly with salt and pepper.
2. Place a slice of prosciutto on each veal slice, followed by a sage leaf on top.
3. Secure the prosciutto and sage to the veal using toothpicks or kitchen twine.
4. Heat olive oil and butter in a large skillet over medium heat until the butter is melted and bubbling.
5. Add the prepared veal slices to the skillet and cook for about 3-4 minutes on each side until golden brown.
6. Remove the veal from the skillet and set aside on a warm plate.
7. Pour white wine into the skillet, scraping up any browned bits from the bottom, and let it simmer for a couple of minutes.
8. Return the veal to the skillet, spooning the sauce over the top, and cook for an additional minute to heat through.
9. Serve immediately, drizzled with the sauce from the skillet.
