Saltimbocca alla Romana Recipe

Ingredients

• 4 veal cutlets, pounded thinly
• 4 slices of prosciutto
• 4 fresh sage leaves
• 1/4 cup of flour, for dredging
• 4 tablespoons of butter
• 1/2 cup of dry white wine
• 1/2 cup of chicken broth
• Salt and pepper, to taste

Instructions

1. Place a slice of prosciutto and a sage leaf on each veal cutlet and secure with a toothpick.
2. Dredge each cutlet in flour, shaking off any excess.
3. In a large skillet, heat the butter over medium-high heat until it starts to foam.
4. Add the veal cutlets and cook until browned, about 2-3 minutes on each side.
5. Remove the cutlets from the skillet and keep warm.
6. Add the white wine to the skillet and deglaze the pan, scraping up any browned bits.
7. Add the chicken broth and simmer until the sauce has thickened slightly, about 5 minutes.
8. Season to taste with salt and pepper.
9. Remove the toothpicks from the cutlets and serve topped with the sauce.

Verdict

Saltimbocca alla Romana is an elegant and flavorful dish that is perfect for a special occasion. The combination of tender veal, salty prosciutto, and aromatic sage creates a delicious flavor profile that is truly unforgettable. The sauce adds a touch of richness and depth to the dish, making it a true crowd-pleaser.

Serving Suggestions

Serve Saltimbocca alla Romana with a side of roasted vegetables or a simple green salad to balance out the richness of the dish. A glass of crisp white wine is the perfect accompaniment to this flavorful and sophisticated meal.