Saltimbocca Alla Romano (Veal with Prosciutto & Sage)
Author: How to Eataly by Oscar Farinetti
Recipe type: Entree
Cuisine: Lazio Region Italy
Serves: 6
Ingredients
6 veal scaloppini (approximately 4 oz. each) pounded about ⅛ inch thick
fine sea salt to taste
freshly ground black pepper to taste
6-12 thin slices prosciutto
12 fresh sage leaves plus a few more for garnish
all purpose flour for dredging
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
¼ cup white wine
Instructions
Season scaloppini with salt and pepper. (Remember the prosciutto is salty). Place 1 to 2 slices of prosciutto on top of each scaloppini. Place 2 sage leaves on top of each as well, then use toothpicks to attach the sages leaves and prosciutto to the meat. Dredge each piece lightly in flour and set aside.
Heat the oil and two tablespoons of the butter in a large pan over medium heat. Add the veal to the pan, prosciutto side down, in a single layer. (work in batches if it won't all fit in pan). Cook until browned and crispy approximately 1 minute per side. Remove from pan and keep warm.
Add the wine to the pan to deglaze, scraping any browned bits of meat from the bottom. Cook, stirring constantly, until the mixture thickens into a sauce, 1 to 2 minutes. Melt the remaining 2 tablespoons butter into a small pan and quickly fry the sage leaves for garnish until crispy.
Remove the toothpicks from veal. Pour the sauce of the veal, garnish with fried sage leaves and serve immediately.
Recipe by Tout va bien! (tm) at https://christymajors.com/living-la-vita-lazio/