Saltimbocca alla romana

Yield: 6 servings

Measure Ingredient
2 pounds Veal scaloppine, each
\N \N Piece 5 inches square
1 teaspoon Dried sage
¼ pounds Thin slices prosciutto
3 tablespoons Butter
\N \N Salt and freshly ground
\N \N Black pepper
½ cup Dry white wine

Sprinkle veal slices with sage. Cover each slice with a slice of prosciutto and trim this to the same size as the veal, reserving the trimmings for sauces. Pin the prosciutto slices to the veal slices with toothpicks. Heat the butter in a large frying pan. Add the meat in one layer and cook for 2 to 3 minutes. Turn with a pancake turner and cook until golden on both sides. Season to taste.

Place the slices of meat, ham side up, on a heated serving platter and remove the toothpicks. Keep the meat warm. Add the wine to the pan and scrape the browned bits from the bottom; bring quickly to the boiling point. Pour the sauce over the meat and serve immediately.

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