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Name: Saltimbocca alla Romana
Total time: 25 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 400 g veal scaloppine; 8 slices prosciutto crudo; 8 fresh sage leaves; 30 g all-purpose flour; 40 g unsalted butter; 100 ml dry white wine; 1 pinch salt; 1 pinch black pepper

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Italy25 minServes 4già cucinato

Saltimbocca alla Romana

Ingredienti8

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

carnespezie e salsecerealilatticini e uovaaltro

Preparazione

Pound the veal slices very thin between sheets of parchment, then season lightly with salt and pepper.
Lay one sage leaf and one slice of prosciutto on each slice and secure with a toothpick.
Dust the meat lightly with flour and shake off the excess.
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.
Pour in the white wine and simmer for 1 to 2 minutes until the sauce reduces slightly.
Remove the toothpicks and serve immediately with the pan sauce spooned over the meat.