Sage Prosciutto Veal Cutlets — Saltimbocca di Vitello alla Romana
The Roman original — thin veal cutlets each topped with a sage leaf and a slice of prosciutto, secured with a toothpick, pan-fried briefly in butter and olive oil, finished in a quick white wine pan sauce that 'jumps in the mouth'.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat veal cutlets dry. Season lightly with 1/4 tsp salt and 1/2 tsp pepper. Lay 4 sage leaves on each cutlet. Drape one prosciutto slice over each, press gently. Secure with 2 toothpicks per cutlet. Dredge both sides in flour, shake off excess.
Sear
Heat 2 tbsp olive oil and 20g butter in a wide skillet over medium-high heat until foaming. Add cutlets prosciutto-side down, cook 90 seconds until prosciutto crisps and deepens in colour. Flip, cook 90 seconds on veal side until just cooked through.
Reduce
Pour wine into the pan, simmer 90 seconds scraping up browned bits until reduced by half. Add warm chicken stock, simmer 90 seconds until sauce reduces to a glossy syrup.
Finish
Remove pan from heat. Swirl in remaining 40g butter off heat to emulsify the sauce until silky and combined. Remove toothpicks from saltimbocca.
Plate
Arrange saltimbocca prosciutto-side up on warm plates. Spoon buttery pan sauce around the cutlets to keep prosciutto crisp. Lay lemon wedges alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.