Saltimbocca alla romana

Name: Saltimbocca alla romana (Veal scallops with prosciutto and sage)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 8 slices veal, about 2 ounces (60 g) each; 4 tablespoons (60 g) butter; 1¾ ounces (50 g) flour; 8 sage leaves; 8 slices prosciutto, both fat and lean; scant ½ cup (100 ml) dry white table wine, preferably from the Castelli Romani; scant ½ cup (100 ml) dry white table wine, preferably from the Castelli Romani; salt; pepper

Veal scallops with prosciutto and sage

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

8 slices veal, about 2 ounces (60 g) each

Europe
Italy
Main course
Mediterranean

Method

Pound the veal slices gently with a meat tenderizer to flatten them a little and trim them all to a uniform size. Trim the prosciutto slices to the same size as the veal slices. Place first a sage leaf and then a prosciutto slice on each veal slice and secure them to the veal with a toothpick. Dredge in the flour.

Heat half the butter in a large skillet over a lively flame. Add the veal