Saltimbocca alla romana
by Tavolino
A classic Italian dish of tender veal cutlets wrapped in savory Parma ham and fresh sage, served in a delicate white wine sauce.
Ingredients
- Veal cutlets 720 g
- Sage 2 sprigs
- Pepper to taste
- Parma ham 120 g
- Olive oil 2 tbsp
- Dry white wine 125 ml
- Yogurt butter 15 g
- Salt to taste
Preparation
- 1
Rinse the 720 g of veal cutlets under cold water, pat dry, and pound thinner if necessary.
- 2
Wash the 2 sprigs of sage, shake dry, and pluck a total of 12 nice leaves.
- 3
Season the cutlets with a little pepper.
- 4
Place one sage leaf on each cutlet.
- 5
Wrap each cutlet with a slice of the 120 g Parma ham and secure with a toothpick.
- 6
Heat the 2 tbsp of olive oil in a pan over high heat.
- 7
Sear the cutlets in the pan for about 1–2 minutes on each side.
- 8
Remove the cutlets from the pan and set aside.
- 9
Deglaze the pan drippings with the 125 ml of white wine and bring to a vigorous boil.
- 10
Whisk the 15 g of yogurt butter into the sauce.
- 11
Season the sauce with salt and pepper to taste.
- 12
Return the cutlets to the pan and let them heat through briefly in the sauce.