Recipes.

Saltimbocca Alla Romana

By Maria Pasquale


I Quit Sugar - Veal Saltimbocca
Photo by: © Andrea Federici and Giorgia Nofrini
  • 4 servings
  • Prep - 15 mins
    Cooking - 15 mins
  • Total - 30 mins
I Quit Sugar - Veal Saltimbocca
Photo by: © Andrea Federici and Giorgia Nofrini

The classic secondo course of the cucina Romana repertoire is pan-fried veal with salty prosciutto and crispy sage. Soak up all the pan juices with some fresh sourdough bread, yummo!  

Servings: 4
Preparation: 15 mins
Cooking: 15 mins

Ingredients

  • 12 thinly sliced lean veal cutlets, about 500g, at room temperature.
  • 60 g prosciutto, sliced wafer-thin.
  • 1 bunch fresh sage.
  • 50 g plain flour.
  • 50 g unsalted butter.
  • 125 ml dry white wine.

Directions

1. Using scissors, remove any fat or sinew from the veal, then cut each slice in half to make 24 bite-sized pieces.

2. Cut the prosciutto roughly the same size as the veal and lay a piece on top of each cutlet. Top each one with a small sage leaf (or half a large one). Fasten the prosciutto and sage to the veal using a toothpick, and lightly dust each cutlet with flour on both sides.

3. Heat the butter in a wide frying pan and add the cutlets. Cook over medium–high heat for a minute, then turn the cutlets over and pour in the wine to deglaze the pan.

4. Cook for another 2 minutes, turning regularly to cook evenly on both sides — but be careful not to overcook, or the prosciutto will become tough and leathery.

5. Season the saltimbocca to taste and serve immediately, with plenty of bread to mop up the sauce.


Note

Edited extract from I Heart Rome by Maria Pasquale, published by Smith Street Books,$49.99

I Quit Sugar - Veal Saltimbocca

The classic secondo course of the cucina Romana repertoire is pan-fried veal with salty prosciutto and crispy sage. Soak up all the pan juices with some fresh sourdough bread, yummo!

Ingredients

  • 12 thinly sliced lean veal cutlets, about 500g, at room temperature.
  • 60 g prosciutto, sliced wafer-thin.
  • 1 bunch fresh sage.
  • 50 g plain flour.
  • 50 g unsalted butter.
  • 125 ml dry white wine.

Directions

1. Using scissors, remove any fat or sinew from the veal, then cut each slice in half to make 24 bite-sized pieces.

2. Cut the prosciutto roughly the same size as the veal and lay a piece on top of each cutlet. Top each one with a small sage leaf (or half a large one). Fasten the prosciutto and sage to the veal using a toothpick, and lightly dust each cutlet with flour on both sides.

3. Heat the butter in a wide frying pan and add the cutlets. Cook over medium–high heat for a minute, then turn the cutlets over and pour in the wine to deglaze the pan.

4. Cook for another 2 minutes, turning regularly to cook evenly on both sides — but be careful not to overcook, or the prosciutto will become tough and leathery.

5. Season the saltimbocca to taste and serve immediately, with plenty of bread to mop up the sauce.

Note

Edited extract from I Heart Rome by Maria Pasquale, published by Smith Street Books,$49.99

I Quit Sugar - Veal Saltimbocca

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