Saltimbocca alla romana
Roman veal escalopes topped with prosciutto and sage, pan-fried in butter and finished with a quick white wine sauce. It ‘jumps in the mouth’.
- 25 min15 prep · 10 cook
- EasyDifficulty
- 340 kcalper serving
Ingredients
- Thin veal escalopes8
- prosciutto8 slices
- Sage leaves8
- Plain flour2 tbsp
- Butter40 g
- Olive oil1 tbsp
- Dry white wine120 ml
- Saltto taste
- Black pepperto taste
Steps
- 1
Flatten the veal thinly between sheets of baking paper and season lightly with pepper.
- 2
Lay a slice of prosciutto and a sage leaf on each escalope and pin with a toothpick.
- 3
Dust the underside only with flour.
- 4
Fry in half the butter and the oil, ham side down first, then turn and cook until just done.
- 5
Lift out the veal, pour the wine into the pan, scrape up the bits and bubble, then whisk in the rest of the butter.
- 6
Pour the sauce over the saltimbocca and serve at once, with salt only if needed.
Tips and questions
- Can I use chicken or pork instead of veal?
- Yes, thin chicken breast or pork escalopes work well. Pound them thin so they cook as quickly as veal.
- Why add salt only at the end?
- The prosciutto is already salty, so taste the sauce before adding any more.
- What do I serve it with?
- Sautéed spinach, roast potatoes or simply bread to mop up the butter sauce.
Enjoy your meal!
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