Saltimbocca alla Romana
Tender veal topped with salty prosciutto and fragrant sage, finished in a quick pan sauce of white wine and butter that clings to each bite. The result is elegant but straightforward—fast cooking, bright acidity, and contrasting textures in every forkful.
1 ½ lb veal cutlets, thin, pounded to about 1/8 inch
4 oz prosciutto, sliced thin, about 8 slices
16 sage leaves, fresh
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper, freshly ground
2 tbsp olive oil
4 tbsp unsalted butter, cold, cut into pieces
½ cup dry white wine
½ cup chicken stock, low-sodium preferred
1 tbsp lemon juice, freshly squeezed
2 tbsp fresh parsley, finely chopped
8 toothpicks
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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