World Flavors Cookbook

Saltimbocca alla Romana

Thin veal escalopes topped with sage and prosciutto, pan-fried in butter and white wine — one of Rome's great second courses.

Cuisine: Italy

Ingredients

• 8 thin veal escalopes
• 8 slices prosciutto di Parma
• 8 fresh sage leaves
• 50g butter
• 100ml dry white wine
• Salt and pepper
• Flour for dusting

Instructions

1. Place a sage leaf on each veal escalope.
2. Lay a prosciutto slice over the sage. Secure with a toothpick.
3. Dust the unprosciutto side lightly with flour.
4. Cook prosciutto-side down in butter over high heat 2 minutes.
5. Flip, deglaze with white wine.
6. Cook 2 more minutes. Serve with the pan juices.