SALTIMBOCCA ALLA ROMANA – Veal Cutlets with Ham and Sage
The recipe of Saltimbocca alla Romana is quick and easy to prepare and requires simple everyday ingredients. The veal cutlets are very thin and cook quickly. The secret is to not over-cook or the meat will toughen.
Ingredients
8 small veal cutlets, sliced thin about ¼ inch
8 slices ham, (preferably raw prosciutto)
8 leaves of Sage
Salt
Freshly ground black pepper
1 tbsp extra-virgin olive oil
1 tbsp butter
7 tbsp white dry wine
Lightly sprinkle salt and pepper on each veal cutlet.
Place a slice of ham on each veal cutlet, topping each with one sage leaf. Secure the ham and sage leaf to the cutlet with a wooden toothpick, weaved through. (Take note from the photo above).
Heat the butter and oil in a large skillet over medium-high heat.
When the butter is melted, add the cutlets and cook for about 1 minute, until lightly browned.
Turn very gently and cook for about 1 minute on other side, until lightly browned.
Transfer to a heated serving platter, ham side up.
Pour the wine into the skillet and boil briskly, scraping in any browned bits sticking to the bottom and sides of the pan.
The sauce will reduce considerably, and have the consistency of a syrupy glaze. This will take about 1 minutes.
Pour the sauce over the cutlets and serve.
Serves 4
Preparation and Cooking Time: 5 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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