Saltimbocca alla Romana

Veal escalopes with prosciutto and sage in wine butter.

Ingredients

• 600 g Veal
• 8 slices Cured ham
• 16 Sage leaves
• ½ cup Flour
• ¾ cup White wine
• 5 tbsp Butter
• 2 tbsp Olive oil
• 1 tsp Salt
• 1 tsp Black pepper

Method

1. Flatten the veal — Pound the escalopes thin, about 5 mm.
2. Layer — Lay a sage leaf and a slice of ham on each and press firmly so it adheres — no toothpick needed if the veal is damp.
3. Flour — Dust the veal side only with flour.
4. Sear ham-side down — Cook ham-side down first for 90 seconds in butter and oil, then flip for 1 minute.
5. Make the sauce — Remove the meat, add the wine, and reduce, then whisk in cold butter.
6. Saltimbocca is ready — Pour the sauce over and serve immediately.

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