Feed Me That logoWhere dinner gets done
previousnext


Title: Saltimbocca Alla Romana
Categories: Italian
Yield: 4 Servings

8smVeal cutlets
  Salt
  Freshly ground black pepper
4lgSlices prosciutto; halved
8 Sage leaves
3tbButter
1tbCooking oil
  Flour for dredging
3tbDry white wine
1/4 Lemon

POUND VEAL CUTLETS to flatten them. Sprinkle with salt and pepper. Lay 1 sage leaf on each piece of veal and top with 1/2 slice prosciutto. Pin cutlets together with toothpicks. Melt butter with oil in a large skillet. Lightly flour veal bundles and saute over medium heat 2 minutes to a side (in two batches, if necessary). Transfer them to a heated dish and remove toothpicks. Pour wine into skillet. Over high heat, quickly stir and scrape up browned bits from bottom of pan. Pour sauce over veal, squeeze on lemon, and serve at once.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

previousnext