Many Italian restaurants have one on their menu, but today I’m showing you how to do it right. We’re making authentic Roman Saltimbocca: juicy, tender veal with a crispy prosciutto crust and the deep aroma of sage, finished in a silky white wine emulsion. It is just perfect.
Ingredients:
– 8 thin veal escalope (approx. 450g), pounded thin
– 8 slices Prosciutto di Parma
– 8 large fresh sage leaves
– 6 tbsp unsalted butter
– 2 tbsp extra virgin olive oil
– 120 ml dry white wine (Pinot Grigio)
– Salt and freshly ground black pepper
– Toothpicks
Instructions:
1. Pound veal cutlets to 0.5 cm thickness.
3. Season with pepper, layer with prosciutto and a sage leaf. Secure with a toothpick.
4. Heat oil and 2 tbsp butter over high heat. Fry prosciutto-side down for 1-2 mins until crisp.
5. Flip and fry for 1 min. Remove meat and fat.
6. Deglaze the pan with wine, scraping up the fond. Reduce by half.
7. Whisk in 4 tbsp butter to create the emulsion.
Serve immediately.
Quick, easy and 100% flavour.
Cheers, TCL
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