Authentic home cooking from Italy, with US measurements. Originally published on Cookpad Italy as Saltimbocca alla romana
Saltimbocca alla Romana
Incucinacolpazzo @incucinacolpazzo
Open in Cookpad AppSteps
- 1
Trim any tough membranes from the veal slices so they don't curl while cooking.
- 2
Pound the veal slices with a meat mallet until thin.
- 3
Place the sage leaves on top of each veal slice.
- 4
Lay a slice of prosciutto over the sage and secure everything with toothpicks.
- 5
Dredge only the side of the veal without prosciutto in flour.
- 6
Heat a swirl of olive oil and the butter in a skillet. Cook the veal, floured side down, and deglaze with white wine.
- 7
Once the veal is cooked, remove it from the pan and add a little water to the pan to make a sauce.
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https://cookpad.wasmer.app/us/recipes/15083160
