Saltimbocca alla Romana

Ingredients8

• veal scaloppine400 g
• prosciutto crudo8 slices
• fresh sage leaves8
• all-purpose flour30 g
• unsalted butter40 g
• dry white wine100 ml
• salt1 pinch
• black pepper1 pinch

Method

1. Pound the veal slices very thin between sheets of parchment, then season lightly with salt and pepper.
2. Lay one sage leaf and one slice of prosciutto on each slice and secure with a toothpick.
3. Dust the meat lightly with flour and shake off the excess.
4. Melt the butter in a wide skillet over medium-high heat and cook the saltimbocca, prosciutto side down first, for about 1 minute per side until just golden.
5. Pour in the white wine and simmer for 1 to 2 minutes until the sauce reduces slightly.
6. Remove the toothpicks and serve immediately with the pan sauce spooned over the meat.