Saltimbocca a la Romana
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Saltimbocca consists of thin slices of veal cutlet, which are fried together with sage and prosciutto. This is accompanied by a simple sauce made from sweet Marsala wine and broth.
If you prefer a thicker sauce, you can choose to thicken it or mount it with cold butter - that is, remove the pan from the heat and whisk in cold butter pieces one at a time.
Servings
: 2
servings
Ingredients
2
pcs
veal cutlets, approx. 600 g
4
slices
prosciutto
4
sage leaves
1.5
dl
flour
50
g
butter
1
dl
Marsala
1
dl
chicken broth
Salt and pepper
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Instructions
Step 1/5
Place the veal cutlets between two pieces of plastic wrap and pound them flat with a meat mallet or the back of a heavy pan. Wrap prosciutto around them and secure the prosciutto and sage leaves with a toothpick.
Step 2/5
Season the flour with salt and pepper. Coat each piece of meat in the flour and shake gently so excess flour falls off.
Step 3/5
Brown the veal cutlets thoroughly in two batches in half the butter in a pan and set them aside.
Step 4/5
Clean the pan, add Marsala and chicken broth, and reduce by half. Add the remaining butter and let it melt. Taste and season with salt and pepper.
Step 5/5
Return the meat to the pan and serve.
