Recipe for Classic Veal Saltimbocca alla Romana

This Italian dish consists of veal cutlets topped with prosciutto and sage cooked in wine.

Ingredients

Meat

• 4 veal cutlets with 400 grams total weight
• 4 slices prosciutto di Parma
• 4 fresh sage leaves
• 30 grams all-purpose flour

Sauce

• 50 grams unsalted butter
• 100 milliliters dry white wine
• 15 milliliters olive oil
• 2 grams salt

Preparation

Meat

1. Flatten the veal cutlets with a meat mallet until they are about 5 millimeters thick
2. Place a slice of prosciutto and a sage leaf on each cutlet and secure with a toothpick
3. Lightly dust only the bottom side of the veal with a small amount of flour

Cooking

1. Heat 15 milliliters oil and 20 grams butter in a pan and fry the veal meat-side down for 2 minutes
2. Flip and cook the prosciutto side for 1 minute then remove the veal from the pan
3. Pour 100 milliliters wine into the pan, add the remaining butter, and reduce for 3 minutes

Tips

• Use a toothpick to pin the sage and prosciutto to the veal so they stay attached during frying
• Only flour the side without the ham to ensure the prosciutto gets crispy rather than gummy
• Do not overcook the veal; it only needs a few minutes total to remain tender and juicy