Author Notes: Categories: Dairy Free, Quick and Easy
Saltimbocca alla romana is famous around the world for its simple yet excellent flavour. Since veal has a delicate flavour, children really enjoy it as well. It pairs well with mashed potatoes and peas cooked in butter.
To see step-by-step illustrated instructions, please go to this page:
http://www.livingalifeincolour.com/recipes/saltimbocca-alla-romana-veal-escalopes-with-sage-and-prosciutto-lazio/ —woo wei-duan
grams veal cutlets, cut into 8 slices, rinsed, and dried
sage leaves, washed, dried, and sliced in half lengthwise
slices prosciutto, sliced in half horizontally
milliliters white wine
Black pepper, freshly ground
- Place a cutlet between 2 pieces of parchment paper or cling film and pound with a cutlet bat until it is ½ cm thick. Repeat until all the cutlets have been pounded.
- Place a half leaf of sage in the centre of each cutlet.
- Place half a slice of prosciutto over top of the sage and use a toothpick to thread in and out twice to fix the sage and the prosciutto to the veal.
- In a large frying pan, melt the butter and fry the veal with the prosciutto side facing up. Depending on the size of your pan, you may need to work in batches. The meat should be in a single layer and not be touching each other. Cook for 1 to 2 minutes.
- Turn over with tongs and cook the other side for 1 minute. The veal and the prosciutto should have completely changed colour.
- Remove the veal to a plate as the rest of the veal cooks. When the veal cutlets are cooked and removed, add the white wine to the pan and let it evaporate completely. Add 1 tablespoon of water to the pan and scrape the bottom of the pan.
- Pour the sauce over the veal and serve.
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