Saltimbocca all’ Alfredo

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 thin slices veal
  • 12 small fresh sage leaves or ½-1 level teaspoon


Flatten veal into thin pieces and cut each slice into 2 or 3 pieces. Place 1 sage leaf (or a pinch of dried sage) on each slice and add freshly ground black pepper to taste (no salt, the prosciutto will flavour meat). Cover each slice of veal with prosciutto cut to the same size, form e