Roman Saltimbocca Veal Cutlets Recipe

Ingredients

• 4 veal cutlets
• 4 slices of prosciutto
• 16 fresh sage leaves
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons unsalted butter
• 1/2 cup dry white wine

Instructions

1. Take the veal cutlets and pound them until they are thin and even. Each cutlet should be about 1/4 inch thick.
2. Place a single slice of prosciutto on each cutlet. Add four sage leaves on top of the prosciutto.
3. Roll the cutlets tightly, making sure the prosciutto and sage leaves stay inside. Secure each cutlet with a toothpick.
4. Mix the flour, salt, and pepper together in a bowl. Coat each cutlet in the flour mixture, shaking off any excess.
5. Heat the unsalted butter in a skillet over medium heat. Once hot, add the veal cutlets. Cook each one for about three minutes on each side, or until browned.
6. Add the white wine to the skillet, and let it cook for about a minute. Use a spoon to stir up any browned bits from the bottom of the pan. The sauce will begin to thicken as it cooks.
7. Remove the toothpicks from the cutlets and serve hot.

Verdict

The Roman Saltimbocca Veal Cutlets are a classic dish packed with flavor and texture. The saltiness of the prosciutto and the fragrant aroma of the sage elevates the flavor of the veal cutlets. A perfect balance with the sauce made from white wine and butter giving it an earthy richness.

Serving Suggestions

Serve with a side of roasted vegetables or mashed potatoes. It pairs well with a glass of red wine. Enjoy this classic Roman dish with family or friends.