Saltimbocca alla Romana ~ This dish originated in Rome, and translates as “jump in the mouth”. Thin cutlets of tender veal topped with prosciutto and sage make this Roman classic an elegant, yet simple meal that can be prepared in minutes. Selecting an accompaniment for this versatile dish is just as easy as its preparation. From pasta and polenta to potatoes, veal saltimbocca pairs well with a variety of side dishes.
Deborah Mele 2011
- 4 Pieces Thinly Sliced Prosciutto Cut In Half Crossways
- 8 Slices Thin Veal Scaloppine
- 8 Large Fresh Sage Leaves Washed Carefully And Patted Dry
- 4 Tablespoons Butter Dived In Half
- 1 Tablespoon Olive Oil
- 1/2 Cup Chicken Stock
- 1 Cup White Wine
- Place a half slice of prosciutto on each veal slice, and then place a sage leaf on top of that.
- Thread a toothpick through the three layers, holding the sage and prosciutto onto the veal.
- Heat 2 tablespoons of butter, and the oil in a heavy frying pan until hot but not smoking.
- Add the meat in a single layer, prosciutto side down.
- Cook in batches if your pan isn't large enough to fit all the meat in at once.
- Sauté until the prosciutto is slightly crisp and brown, around two minutes.
- Turn, and cook on the other side for an additional minute.
- Remove from the pan, and keep warm and covered.
- Pour off the fat from the skillet, and add the wine.
- Scrape up the browned bits from the bottom, and cook until it has reduced by half.
- Add the stock, and cook over high heat until once again the mixture has reduced by half.
- Whisk in the remaining butter, and then return the saltimbocca to the pan to rewarm.
- Remove the toothpicks, and transfer to a serving plate, prosciutto side up.
- Pour the pan juices over the meat, and serve immediately.