Italian
Saltimbocca alla Romana
Roman veal cutlets flashed with prosciutto and sage, finished in a glossy pan sauce for tenderness, salt, perfume, and snap.
4 servings · 15 minutes prep · 8 minutes cook
Ingredients
Main
- 8 veal cutlets, 2 ounces each, pounded 1/8 inch thick
- 8 thin slices prosciutto di Parma
- 16 fresh sage leaves
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 2 tablespoons avocado oil
- 3 tablespoons unsalted butter, divided
- 1/2 cup dry white wine
Directions
Method
- Lay one prosciutto slice and two sage leaves on each veal cutlet. Secure with toothpicks.
- Season mostly on the veal side with the fine sea salt and black pepper, using a light hand because the prosciutto is salty.
- Dust only the veal side lightly with the all-purpose flour and shake off excess.
- Heat the avocado oil and 1 tablespoon of the unsalted butter in a large skillet. Sear the cutlets prosciutto side up, turn, and cook until the veal reaches {{temperature:145°F}}; transfer to a plate and rest for at least 3 minutes.
- Pour off excess fat if needed, add the dry white wine, and reduce by half while scraping the pan.
- Whisk in the remaining unsalted butter until the sauce is glossy. Remove toothpicks, spoon the sauce over the cutlets, and serve hot.
