https://tablenspoon.com
Start Reading Mode
Print
0 0

veal with prosciutto and sage (saltimbocca alla romana)

Literally the name of this Roman recipe means “jump in the mouth” referring to how delicious the meal tastes.

Some people feel uncomfortable serving veal, and a good substitute for veal is chicken breasts, or you can even prepare with pork cutlets.

The veal (or substitute) can be made an hour or two in advance and kept covered at room temperature.  About 45 minutes prior to serving, place in a warm oven, 170F (75C), prior to serving.  The sauce can be heated and then poured, piping hot, over the meat to make it all come together.

veal with prosciutto and sage (saltimbocca alla romana)

Literally the name of this Roman recipe means “jump in the mouth” referring to how delicious the meal tastes.

Some people feel uncomfortable serving veal, and a good substitute for veal is chicken breasts, or you can even prepare with pork cutlets.

The veal (or substitute) can be made an hour or two in advance and kept covered at room temperature.  About 45 minutes prior to serving, place in a warm oven, 170F (75C), prior to serving.  The sauce can be heated and then poured, piping hot, over the meat to make it all come together.

Posted by

Share it on your social network:

Or you can just copy and share this url

Ingredients

Recipe serves: 4
6 pieces veal scaloppine (about 4 ounces each)
optional: 6 pieces chicken breast, pounded to 1/2 in thick pieces
6 thin slices of prosciutto
3 fresh sage leaves, if break them in half
1/2 cup all purpose or plain flour
4 tablespoons unsalted butter
4 tablespoons olive oil
1/4 cup dry white wine
salt and pepper, to taste
print ingredients

recipe box

You need to login or register to bookmark/favorite this content.

Share
veal with prosciutto and sage (saltimbocca alla romana)
Posted by
  • time
    45 minutes
  • serves
    4
  • skill level
    Medium

Ingredients

  • 6 pieces veal scaloppine (about 4 ounces each)
  • optional: 6 pieces chicken breast, pounded to 1/2 in thick pieces
  • 6 thin slices of prosciutto
  • 3 fresh sage leaves, if break them in half
  • 1/2 cup all purpose or plain flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1/4 cup dry white wine
  • salt and pepper, to taste

Directions

1
Done

Heat oven to 170F (75C) or to the oven's warm setting.
2
Done

Pound the veal scaloppine until about 1/4 inch thick.
3
Done

Lightly season each side of the pounded veal with salt and pepper. The prosciutto is salty and no need to add too much salt.
4
Done

Place a piece of prosciutto on each veal and a sage leaf, securing together with two toothpicks. Break the toothpicks into smaller pieces to make easier when you saute.
5
Done

Put flour in a shallow bowl or large plate, and then dredge each piece of veal in flour, coating both sides. Set aside on a dish or pan until ready to cook.
6
Done

cooking the veal

Heat the olive oil and 2 tablespoons of the butter in a large saute pan over medium heat. You want about 1/4 inch of oil on bottom of saute pan - you have to adjust amount of olive oil according to pan size.

7
Done

Add the veal pieces with the prosciutto side down in a single layer, you will be working in batches.
8
Done

Cook until brown and crispy, should take only about 2-3 minutes. Flip over and brown the other side for another 2-3 minutes.
9
Done

Once cooked, put veal on baking dish and keep warm in oven. Continue to work in batches, adjusting oil, butter and heat as necessary.
10
Done

After all veal is cooked (and keeping warm in the oven), add the wine to same saute pan, adjust the heat to low-medium.

11
Done

Begin to gently "deglaze" the pan - scraping all the brown bits from the saucepan and cooking off the alcohol in the wine. Stir constantly for two minutes.

12
Done

Take veal out of oven and put on large serving dish or plate individually. Pour sauce over the veal right before serving.
13
Done

Veal goes well over spinach with olive oil and garlic.

Other Ideas

© 2018 table&spoon. All rights reserved. Website by freehand.