Saltimbocca alla Romano
A special cuisine:
Saltimbocca literally means “jumps in the mouth” in Italian. Although the name implies it originated in Rome, it probably comes from northern Italy. There are many ways to cook the dish. I like the browning process described in my recipe below, but you may wish to roll the veal, prosciutto and sage up and fry with marsala wine, butter, and chicken broth.
Ingredients (5 servings):
- 8 – veal slices, cut thinly scaloppini style
- 8 – prosciutto slices, cut thinly
- 8 – fresh sage leaves, large
- 8 -- toothpicks
- 2/3 cup – all purpose flour
- ½ teaspoon – salt
- ½ teaspoon -- pepper
- 4 tablespoons – butter
- 1 cup – dry white wine (e.g., I use inexpensive Sutter Homes chardonnay)
- 1 cup – chicken broth (I make the broth from Better Than Bouillon chicken base)
Place one piece of prosciutto on each veal cutlet followed by a single sage leaf on top of the prosciutto. Use the toothpicks to thread the veal, prosciutto and sage to hold them together (see photo).
Veal, prosciutto, and sage with toothpicks holding them together.
Mix the flour, salt, and pepper in a shallow bowl or on a plate and lightly coat each veal cutlet. Shake off excess.
Lightly floured veal cutlets.
Melt the butter over medium heat in a large frying pan and sauté the veal cutlets on both sides until brown. Start with the sage side face down. It should take at least 4 minutes per side. You can cook the meat in batches if you cannot fit them all in the same pan.
Frying the veal.
Place the cooked veal on a plate and tent with aluminum foil to keep warm. Meanwhile, place the wine and chicken broth in the pan and continue to cook until the sauce thickens (reduced by at least half). Make sure you scrape up the brown bits left from the meat into the sauce. Don’t forget to remove the toothpicks from the meat. Place the veal cutlets back in the sauce (sage face up) and cook until warmed.
Warming the veal in the sauce.
Serve each cutlet on a plate (sage side up) with some of the sauce spooned over it. Bon appétit.
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