Saltimbocca alla Romana

Preparation info

  • Portions:

    8

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
16

Method

Procedure

  1. Pound the scaloppine with a cutlet pounder. Season with salt and white pepper. Put 1 slice of prosciutto and 1 sage leaf on top of each and fasten with a toothpick.
  2. Sauté briefly in butter on both sides.
  3. Add the wine and continue to cook until the meat is done and the wine is partly reduced, no more than 5 minutes.
  4. Remove