Saltimbocca alla Romana - Veal Cutlets with Prosciutto and Sage

01Method

1. 1

   Arrange the veal cutlets on your work surface and season with salt. Cover with plastic wrap and use the flat side of a meat mallet to gently pound each piece until very thin. Lightly salt each cutlet, place a sage leaf on top, and cover with a slice of prosciutto. Dust each piece lightly with flour and set aside.

2. 2

   Heat the butter in a large skillet over medium heat until melted.

3. 3

   Once the butter foams, add the oil. Place the cutlets into the pan with the prosciutto side down and sear for about 30 seconds until light golden brown. Flip and cook for approximately 2 minutes, then pour in the wine and let it reduce by half, allowing the alcohol to evaporate completely, about 1 to 2 minutes.

4. 4

   Transfer the cutlets to a serving plate and drizzle with the pan sauce before serving. Serve alongside mashed potatoes or roasted potatoes with rosemary. Steamed spinach is also a traditional accompaniment.