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Saltimbocca alla Romana (Roman-style veal cutlets)

Servings: 4
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Ingredients
  

  • 10 thin veal cutlets
  • 10 thin slices prosciutto di Parma
  • 10 fresh sage leaves
  • 1 cup (120g) all-purpose flour
  • 2 oz (60g) unsalted butter
  • 1/2 cup (120ml) dry white wine
  • Black pepper to taste
  • 10 toothpicks (for securing the saltimbocca)
  • 1/2 ladle water

Instructions
 

  • Prepare the veal cutlets
    Lay the veal cutlets on a flat surface and gently pound them with a meat mallet to tenderise and flatten slightly.
  • Assemble the saltimbocca
    Place a slice of prosciutto and a fresh sage leaf on top of each veal cutlet.Secure them together with a toothpick.
  • Dredge the saltimbocca
    Lightly dredge the veal cutlets in flour on the side without ham and sage, shaking off any excess.
  • Sauté the saltimbocca
    In a large skillet, melt 40g of butter over medium-high heat. Add the saltimbocca and cook for 2-3 minutes on each side, until golden. Pour in the dry white wine and let it evaporate completely. Transfer the cooked saltimbocca to a plate and cover to keep warm.
  • Finish the sauce
    Add the remaining 20g butter and 1/2 ladle of water to the skillet. Swirl to create a light, glossy sauce that complements the saltimbocca.
  • Serve and enjoy
    Arrange the saltimbocca on a serving platter and drizzle the sauce over them.Serve immediately with patate sabbiose, roasted vegetables, or a fresh salad.