Saltimbocca alla Romana

Saltimbocca is a traditional dish from Rome made with veal. It is super simple to make and with very few ingredients. However the best part besides being delicious and beautiful to see is that it can also be made with turkey breast, chicken or pork loin, making it the perfect dish for a smaller Holiday celebration 2020 style. For a complete explanation, check out my YouTube video on this recipe.

INGREDIENTS

Yield: 4 people (2 cutlets each…and an extra one for the chef)

• 4oz = 113g Prosciutto (preferably Prosciutto di Parma)
• 1 ½ lbs. = 680g Veal* (about 9 cutlets)
• 9-12 sage leaves (at least one per cutlet)
• 3 ½ T. Butter, unsalted
• 1 ½ cups + 1 cup White wine (I like Sauvignon Blanc)
• EVOO
• White pepper (or black) to season
• ¼ cup All-purpose flour

*Veal: You could also use chicken, turkey breast or even pork loin.

Tell you butcher to cut the cutlets. They should be about 1 cm. or almost ½” thick.
You now have to pound them a little bit not only to make them thinner but most importantly to even them out. I place them one by one in a zip top bag and pound them using a mallet or anything flat and heavy. However this is not the time to release your aggressions on the poor piece of meat, this is a delicate meat so be gentle.
Once you have them all thinned out, it is time to put the prosciutto and the sage on. For a step by step visual on the procedure, check out my YouTube video. However there are two ways that you can do this, either by keeping it flat or by making it into a roll up. a. If you want to keep them flat, place the sage on top of the meat and a slice of prosciutto on top that should be long enough to cover the back or if not, place a second one on the back overlapping on the top. Then insert a toothpick from one end of the leaf and back up through the other end. b. For the roll up, repeat the process just like you would for a flat saltimbocca but turn over on your cutting board and roll up. Make sure the sage stays on the top and center. Look at where the seam is and insert a toothpick so that you close the roll and it doesn’t open up.
Dust the BOTTOM of each cutlet with a little bit of all-purpose flour. Tap the excess off.

Add about a tablespoon of butter and one of evoo to a sauté pan. Heat to medium heat and add the cutlets as the butter starts to sizzle. I like to cook them in two batches. You don’t want to overcrowd the pan, otherwise they will start boiling instead of searing.
They will sear for 2-3 minutes. As soon as they turn golden on the bottom, remove from the pan and place on a plate. Add then the second batch and repeat the process. Notice that you are only cooking or searing on the bottom and not flipping them over.
Place the second batch on the plate. It is now time to make the sauce and finish the cooking process.
Add 1 ½ tablespoons of butter to the pan and this time, return all the cutlets to it.
Add 1 ½ cups of white wine and cover with a lid or with another pan. Cook for about 2 minutes or until you can no longer smell the alcohol evaporating from the pan.
You can now serve as is but I like to remove them again from the pan and make some more sauce. To do this, add another tablespoon of butter and an extra cup of wine. Reduce it down by half.
Strain the sauce to get rid of any pieces of meat and to get a smoother nicer looking sauce.
Place all the cutlets onto your serving plate and drizzle some of the sauce all over them.

Serve with mashed potatoes and some more sauce over it!

Saltimbocca alla Romana

INGREDIENTS

PROCEDURE

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