Saltimbocca alla romana

Preparation

1. 1
   Step 1

   Rinse the 720 g of veal cutlets under cold water, pat dry, and pound thinner if necessary.

2. 2
   Step 2

   Wash the 2 sprigs of sage, shake dry, and pluck a total of 12 nice leaves.

3. 3
   Step 3

   Season the cutlets with a little pepper.

4. 4
   Step 4

   Place one sage leaf on each cutlet.

5. 5
   Step 5

   Wrap each cutlet with a slice of the 120 g Parma ham and secure with a toothpick.

6. 6
   Step 6

   Heat the 2 tbsp of olive oil in a pan over high heat.

7. 7
   Step 7

   Sear the cutlets in the pan for about 1–2 minutes on each side.

   Timer · 2 min
8. 8
   Step 8

   Remove the cutlets from the pan and set aside.

9. 9
   Step 9

   Deglaze the pan drippings with the 125 ml of white wine and bring to a vigorous boil.

10. 10
    Step 10

    Whisk the 15 g of yogurt butter into the sauce.

11. 11
    Step 11

    Season the sauce with salt and pepper to taste.

12. 12
    Step 12

    Return the cutlets to the pan and let them heat through briefly in the sauce.