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Try SavoraClassic Saltimbocca alla Romana
A Roman delight! Tender veal cutlets topped with savory prosciutto and fresh sage, pan-fried to golden perfection in a white wine sauce. This Saltimbocca is quick, easy, and bursting with authentic Italian flavors.
Ingredients
- Veal cutlets4
- slices Prosciutto4
- Fresh sage leaves8
- All-purpose flour1/4 cup
- Dry white wine1/2 cup
- Olive oil2 tablespoons
- Butter2 tablespoons
- to taste Salt
- to taste Black pepper
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Learn MoreMethod
Place each veal cutlet between two sheets of plastic wrap and pound gently to about 1/4 inch thickness.
Season the veal lightly with salt and pepper.
Top each cutlet with a slice of prosciutto and 2 sage leaves. Secure with toothpicks.
Dredge the cutlets lightly in flour, shaking off any excess.
Heat olive oil and butter in a large skillet over medium-high heat.
Add the veal cutlets to the skillet, prosciutto-side down, and cook for 2-3 minutes, or until golden brown.
Flip the cutlets and cook for another 1-2 minutes, or until cooked through.
Remove the cutlets from the skillet and set aside.
Pour the white wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Cook the sauce for 2-3 minutes, or until slightly reduced.
Return the veal cutlets to the skillet and spoon the sauce over them.
Serve immediately.
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