Description
Saltimbocca alla Romana is a classic Italian veal recipe with prosciutto, sage, and a white wine sauce. Easy enough for home, yet perfect for a special dinner.
Ingredients
Units
Scale
- 9 oz veal cutlets (or veal tenderloin)
- 3 oz prosciutto
- 2/3 cup dry white wine (or Marsala)
- 1/3 cup all-purpose flour
- 8 fresh sage leaves
- Olive oil
Instructions
- Pound the veal tenderloin into thin slices about 1/4 inch thick. You can also use veal cutlets and cut them into 3 pieces.
- Top one side of each piece with a slice of prosciutto and 1 fresh sage leaf. Secure with a toothpick.
- Lightly coat the veal with the flour.
- Heat a generous drizzle of olive oil in a large skillet over medium heat. Cook the veal sage-side down for 1 minute.
- Flip the veal and cook for about 2 more minutes on the other side. Remove the veal from the skillet.
- Pour 2/3 cup dry white wine into the skillet and reduce the heat.
- Return the veal to the skillet and let it simmer gently for 1 to 2 minutes, until the sauce has slightly thickened. Serve with, for example, roasted baby potatoes and a fresh salad.
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian