Saltimbocca alla Romana
Saltimbocca alla romana is one of those emblematic dishes that embodies Rome’s confident minimalism. Meaning “jump in the mouth,” saltimbocca lives up to its promise, with tender slices of veal layered with salty prosciutto and herbaceous sage. The whole thing gets a quick bath in butter and white wine—simple and effective. This dish doesn’t need tweaking, and it definitely doesn’t need cheese (seriously, don’t do it). What it does need is heat: Serve it straight from the pan with its buttery juices.
9 ingredients
Prep: 15 mins
Cook: 10 mins
Saltimbocca alla Romana
Ingredients (9)
Ingredients (9)
Instructions
Lightly season the veal (1 ½ lb) with salt and pepper.
Place a piece of prosciutto, followed by a sage leaf, on top of each piece of veal, cutting the prosciutto as needed to cover about half of the veal’s surface area.
Secure the prosciutto and sage to the veal with a toothpick inserted at an angle through the center, ensuring it goes through all three layers.
Pour the flour (¼ cup) into a shallow bowl. Season with salt and pepper and dredge the underside (veal side only) in the flour, shaking off any excess.
Heat 1 tablespoon each of the butter and olive oil in a large pan over medium-high heat until foaming.
Add a single layer of the cutlets, prosciutto-side down, to the pan, and cook until lightly browned, about 11⁄2 minutes.
Take care not to overcrowd the pan. If necessary, cook in three or even four batches, adding more butter and olive oil as needed.
Turn and cook for 30 seconds more. Set aside on a plate.
Add the remaining butter and olive oil to the pan and repeat with the remaining cutlets, setting them all aside on a plate.
Comments
Purchase cookbook to comment