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Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Total time: 30m
Yield: 4 servings
Cuisine: Vatican City
Ingredients: 8 thin veal slices; 8 prosciutto slices; 16 sage leaves; Flour; Butter; Dry white wine; Lemon

Roman veal scaloppine topped with prosciutto and sage in white-wine butter.

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30m 4 servings Easy

Ingredients

• 8 thin veal slices
• 8 prosciutto slices
• 16 sage leaves
• Flour
• Butter
• Dry white wine
• Lemon

Method

Step 1 of 425%

Lay sage and prosciutto on veal; pin with toothpick.

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1
Lay sage and prosciutto on veal; pin with toothpick.
2
Dust prosciutto-side with flour.
3
Sear in butter prosciutto-side first.
4
Deglaze with wine; finish with butter and lemon.