Saltimbocca all Romana
Serving Size : 4 Preparation Time : 0:30
Categories : Seconda Piatte

Ingredient and Preparation Method
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8 pieces veal scaloppini
8 pieces prosciutto crudo
8 pieces fresh sage
1/2 cup flour
1 cup dry white wine
pinch salt
pinch pepper
4 tablespoons butter
1 tablespoon flour
 

Cut veal into 8 even pieces. Flatten with a mallet

Top each piece of veal with a slice of prosciutto and sage. Secure with a toothpick.

Pour flour on a flat surface and add the salt and pepper, mix. Dip each piece of meat into the flour and shake off excess.

Melt butter in a pan. Fry meat rapidly for 1-2 minutes per side.

Set meat aside in a warm place.

Over high heat add wine and deglaze. Smash 1 tablespoon of butter with 1 teaspoon of flour. Add to the sauce. When slightly thickened, return meat to pan and cook for only seconds.