Saltimbocca Alla Romana
Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
veal
small cutlets |
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | each |
prosciutto
large slices, halved |
*
|
| 8 | each |
sage
leaves |
*
|
| 3 | tablespoons |
butter
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 3 | tablespoons |
wine
red or white, dry |
|
| ¼ | each |
lemon
juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
veal
small cutlets |
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | each |
prosciutto
large slices, halved |
*
|
| 8 | each |
sage
leaves |
*
|
| 45 | ml |
butter
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 45 | ml |
wine
red or white, dry |
|
| 0.3 | each |
lemon
juice |
|
Directions
Pound veal cutlets to flatten them. Sprinkle with salt and pepper. Lay 1 sage leaf on each piece of veal and top with ½ slice prosciutto. Pin cutlets together with toothpicks.
Melt butter with oil in a large skillet. Lightly flour veal bundles and sauté over medium heat 2 minutes to a side (in two batches, if necessary). Transfer them to a heated dish and remove toothpicks.
Pour wine into skillet. Over high heat, quickly stir and scrape up browned bits from bottom of pan. Pour sauce over veal, squeeze on lemon, and serve at once.
