Saltimbocca alla Romana

6 steps. Take it one step at a time.

1. 01

   Place the veal cutlets between two sheets of plastic wrap and pound them

   Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch (6 mm) thick. Season lightly with salt and pepper.

2. 02

   Place a slice of prosciutto

   Place a slice of prosciutto over each veal cutlet, followed by a sage leaf. Secure them in place by weaving a toothpick through the meat and the leaf.

3. 03

   Lightly dredge only the bottom side of the veal cutlets

   Lightly dredge only the bottom side (the side without prosciutto) of the veal cutlets in flour, shaking off any excess.

4. 04

   In a large skillet, melt half of the butter

   In a large skillet, melt half of the butter with the olive oil over medium-high heat. Place the cutlets in the pan, prosciutto-side down first, and sear for 1 minute until fragrant. Flip and cook the floured side for 2 minutes until golden.

   3 min
5. 05

   Pour the white wine

   Pour the white wine into the skillet. Let it bubble and reduce by half while scraping up any brown bits from the bottom of the pan.

   2 min
6. 06

   Add the remaining butter

   Add the remaining butter to the pan and swirl it around to create a creamy sauce. Remove the toothpicks from the veal and serve immediately, drizzled with the pan sauce.