Veal Slices Topped with Prosciutto and Sage

Saltinbocca alla Romana

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

    as a main course

Appears in

Salta in bocca in Italian means “jump in the mouth, ” because that is exactly what you want these tasty veal slices to do. This is the classic Roman rendition. In Sorrento, they add a slice of mozzarella, which is also very good. Since you can’t turn these over while cooking, put a lid over the pan for about a minute to let the cheese melt.

Total time: 30 minutes

Ingredients

  • 1 pound veal scaloppine
  • 4 ounces prosciutto, thinly sliced
  • 1 sage leaf for each slice of veal
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • Salt
  • ¼ cup dry white wine

Method

  1. Pound the veal as described. Cover each slice with a layer of prosciutto and a sage leaf. Use a toothpick to skewer the sage, prosciutto, and meat together, while keeping it flat.
  2. Put the vegetable oil and 1 tablespoon of the butter in a 12-inch skillet and place over medium-high heat. Put the flour on a small plate. When the oil and butter are hot and the butter is just beginning to turn color, coat the veal with the flour on both sides, making sure to shake off the excess. Slide as many slices into the skillet, veal side down, as will fit comfortably. Cook briefly until the meat loses its pink raw color, less than 1 minute on each side. Transfer the slices to a warm platter with the prosciutto side down. Cook the remaining veal in the same manner, then season very lightly with salt.
  3. Add the wine to the skillet and pour in any juices the veal has released on the platter. Scrape the cooking residue from the bottom of the pan with a wooden spoon and let the wine bubble away until it is reduced and thickened, 1 to 2 minutes. Add the remaining 1 tablespoon butter and, as soon as it melts, remove the pan from the heat. Turn each saltinbocca in the sauce to coat, then place prosciutto side up on a serving platter. Pour any remaining sauce from the pan over the meat and serve at once.