Saltimbocca alla Romana



I have always been a fan of saltimbocca – it’s my go to favorite dish whenever I go out to a good Italian restaurant. And it’s very easy to make!


4 veal cutlets

4 slices of prosciutto

Sage leaves

1/4 cup white wine


1/4 cup chicken broth



Make sure the veal cutlets are thin – if not, pound them a bit to make them about 1/4 to 1/8 inch thick.

Place one or 2 sage leaves over the cutlets. Place a slice of prosciutto on top of the sage leaves. Secure the prosciutto to theĀ cutlets with some metal cooking pins.

Melt about 2 T. of butter in a large frying pan. Wait for it to brown and stop bubbling.

Place the veal cutlets, prosciutto side up, in the pan and cook for about 2 minutes.

Turn the cutlets over and cook for another 2 minutes. Add the white wine and reduce it a bit.

Remove the cutlets to a dish. Add a little broth to the pan and scrape up any browned bits on the bottom. Add the parsley, salt and pepper, and cook slightly.

Spoon the sauce over the veal cutlets and serve.


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