Italian Saltimbocca alla Romana

Ingredients

• 6 veal escalopes (or pork, pounded thin)
• 6 slices prosciutto
• 12 large sage leaves
• 3 tbsp flour
• 3 tbsp olive oil
• 60g butter
• 150ml dry white wine
• Salt and pepper

Instructions

1. Lay escalopes flat; lay 2 sage leaves on each; lay prosciutto on top; secure with toothpicks.
2. Dust the underside (not the prosciutto side) with flour.
3. Heat olive oil and half the butter very hot.
4. Cook prosciutto-side up 2 min, then flip; cook 1 min more.
5. Lift to a warm plate.
6. Add wine to the pan; reduce by half.
7. Whisk in remaining butter for a glossy sauce.
8. Pour over the veal.

Serving suggestions

• Eat with a green salad.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions