Saltimbocca alla Romana is a traditional Italian dish that originated in Rome. The name means “jump in the mouth,” and the dish certainly lives up to its name with its delicious combination of flavors.
Ingredients:
- 4 veal cutlets, pounded thin
- 8 thin slices of prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken or beef broth
- 1 lemon, sliced
Instructions:
- Season the veal cutlets with salt and pepper, then place a slice of prosciutto and a sage leaf on top of each cutlet.
- Secure the prosciutto and sage in place with a toothpick.
- Dredge the cutlets in flour, shaking off any excess.
- Heat the butter in a large skillet over medium-high heat.
- Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, until browned and cooked through.
- Remove the veal cutlets from the skillet and set them aside.
- Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan.
- Add the chicken or beef broth to the skillet and bring the mixture to a simmer.
- Add the lemon slices to the skillet and let the sauce simmer for 5-10 minutes, until it has thickened slightly.
- Remove the toothpicks from the veal cutlets and place them back in the skillet.
- Spoon the sauce over the veal cutlets and let them simmer in the sauce for 1-2 minutes.
- Serve the saltimbocca alla Romana hot, garnished with additional sage leaves and lemon slices, if desired.
Enjoy the delicious and classic taste of Saltimbocca alla Romana, a dish that has been enjoyed in Rome for centuries.
