Thin veal cutlets topped with Italian prosciutto and sage, quickly seared, then napped with a quick pan sauce of white wine and butter. An elegant Roman classic, fragrant and ready in no time.
Ingredients
- 600 g thin veal cutlets
- 8 slices Italian prosciutto, such as Prosciutto di Parma
- 8 leaves fresh sage
- 30 g all-purpose flour
- 60 g unsalted butter
- 120 ml dry white wine
- to taste fine salt
- to taste ground black pepper
Method
- Gently pound the cutlets between two sheets of parchment paper with the bottom of a small saucepan, until they reach an even and supple thickness.
- Lightly pepper the meat, salt very sparsely, then place some prosciutto and a sage leaf on each cutlet; secure with a toothpick if necessary.
- Flour only the underside of the cutlets, the meat side, then shake off the excess to leave a very fine coating.
- Melt the butter in a large skillet over medium-high heat until it foams and smells nutty without browning heavily.
- Place the saltimbocca meat-side down in the skillet and sear until the underside is golden and the edges begin to firm up.
- Flip briefly onto the prosciutto side, just long enough to heat it and make it slightly satiny without drying it out, then remove the saltimbocca to a warm plate.
- Pour the white wine into the hot skillet and scrape up the browned bits with a wooden spoon; let bubble until you have a glossy, slightly thickened sauce.
- Return the saltimbocca to the sauce, baste them off the heat until they are glistening, then serve immediately with the pan sauce.
Nutrition
Per serving
- Energy
- 480 kcal
- Protein
- 50.2 g
- Carbohydrate
- 7.14 g
- Fat
- 25.39 g
- Fibre
- 0.45 g
- Calcium
- 19.43 mg
- Iron
- 1.01 mg
- Magnesium
- 31.57 mg
