Saltimbocca alla Romana

Instructions

1. Step 1

   Pat the veal dry. Place the cutlets between sheets of parchment paper and pound them evenly to about 3 mm thick.

   Ingredients used: 600.0 gr Veal

   Cookware: cutting board, Meat mallet, parchment paper

2. Step 2

   Top each cutlet with a slice of prosciutto and a sage leaf, then secure both with a toothpick.

   Ingredients used: 120.0 gr Prosciutto, 8.0 piece Sage

   Cookware: cutting board, toothpicks

3. Step 3

   Season the uncovered sides of the cutlets with the salt and black pepper.

   Ingredients used: 0.5 gr Black Pepper, 1.5 gr Fine Salt

   Cookware: cutting board

4. Step 4

   Heat the olive oil and half the butter in a large skillet over medium heat until the butter foams.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 28.0 gr Unsalted Butter

   Cookware: skillet

5. Step 5

   Cook the cutlets prosciutto-side down in two batches for about 2 minutes. Turn and cook for 1–2 minutes more, until the veal reaches 63°C.

   Timer: 8 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs

6. Step 6

   Transfer the cutlets to a plate and let them rest for 3 minutes.

   Timer: 3 min (fixed)

   Cookware: plate, tongs

7. Step 7

   Add the white wine to the skillet and scrape up the browned bits. Simmer over medium heat until reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: skillet, wooden spoon

8. Step 8

   Reduce to low heat and swirl in the remaining butter until the sauce is glossy and lightly thickened.

   Timer: 1 min (fixed)

   Ingredients used: 28.0 gr Unsalted Butter

   Cookware: skillet, wooden spoon

9. Step 9

   Remove every toothpick, arrange the saltimbocca on serving plates, and spoon the sauce over the top.

   Cookware: plate, toothpicks