Saltimbocca Alla Romana

Preparation info

    • Difficulty

      Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

A trattoria standby, good old saltimbocca can be really delicious. And I have often found that it is one of the safest choices when you feel a little dubious about some of the other dishes on offer. It takes literally minutes to cook and is a truly perfect marriage of flavours.

Ingredients

  • 8 veal escalopes, beaten very thin between greaseproof paper
  • pepper
  • 16 sage leaves
  • 8

Method

Grind pepper over one side of the veal escalopes. Place one sage leaf on each escalope and cover with a slice of prosciutto so that it fits as neatly as possible to the shape of the escalope. Fold in half, put back in the greaseproof paper and lightly beat to sandwich the two together. Melt the butter in a large frying pan until about to turn nut-brown. Quickly dip the saltimboccas in the flour