Saltimbocca alla Romana

Saltimbocca alla Romana

Ingredients

8 veal escalopes (100g each) 8 slices prosciutto 8 fresh sage leaves 1/2 cup white wine 1/2 cup chicken stock 3 tbsp butter flour salt pepper

Detail Steps and Procedure

Prepare Veal: Get 8 veal scallopine (escalopes), about 100g each, 1/2cm thick. Place between plastic wrap, pound gently to 1/4cm thick using meat mallet or rolling pin. Season: Sprinkle each piece lightly with salt (prosciutto is salty, so minimal salt) and freshly ground black pepper. Add Sage: Place 1 fresh sage leaf in center of each veal piece. Add Prosciutto: Cover sage leaf with 1 thin slice prosciutto crudo (San Daniele or Parma), trimmed to same size as veal. Secure with toothpick through all layers. Dredge: Lightly dust both sides with flour, shaking off excess. Cook in Batches: Heat 3 tbsp olive oil + 2 tbsp butter in large skillet over medium-high until butter foam subsides. Sear: Add veal pieces prosciutto-side down first. Cook 2 minutes until prosciutto is crisp and golden. Flip and Cook: Turn carefully, cook 1 more minute until veal is just cooked through (should remain pale, not browned). Remove to warm plate, tent with foil. Make Sauce: Reduce heat to medium. Add 1/2 cup (120ml) dry white wine (Frascati), deglaze pan, scraping up browned bits. Simmer 2 minutes until reduced by half. Finish Sauce: Add 1/2 cup (120ml) chicken stock, simmer 3 minutes. Remove from heat, swirl in 2 tbsp cold butter until glossy. Stir in 1 tbsp chopped parsley. Serve: Remove toothpicks from veal. Pour sauce over veal, garnish with additional sage leaves.

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