Veal Saltimbocca (Saltimbocca Alla Romana)
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
46
Sourness
37
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Arrange two slices of veal between two sheets of plastic wrap and use a mallet to gently pound them to about 1/4-inch thickness
2
Repeat with the remaining veal
3
Arrange two leaves of sage and two slices of prosciutto on each piece of veal, and press lightly to adhere
4
Lightly dust the prosciutto side of each piece of veal with a small amount of flour
5
In a large sauté pan over moderately high heat, warm the olive oil
6
Working in batches if necessary, sauté the veal, prosciutto side down first, until the prosciutto is crispy and the veal is just cooked through, about 2 minutes per side
7
Set cooked pieces aside on a plate and cover with aluminum foil to keep them warm
8
Remove any excess oil from the pan and deglaze the pan with the stock or broth
9
Add the butter to the pan and reduce by about one third until thickened, 3 to 4 minutes
10
Return the meat to the pan and continue cooking to heat through as needed, about 1 minute
11
Serve the meat with the sauce spooned over top
12
Arrange two slices of veal between two sheets of plastic wrap and use a mallet to gently pound them to about 1/4-inch thickness
13
Repeat with the remaining veal
14
Arrange two leaves of sage and two slices of prosciutto on each piece of veal, and press lightly to adhere
15
Lightly dust the prosciutto side of each piece of veal with a small amount of flour
16
In a large sauté pan over moderately high heat, warm the olive oil
17
Working in batches if necessary, sauté the veal, prosciutto side down first, until the prosciutto is crispy and the veal is just cooked through, about 2 minutes per side
18
Set cooked pieces aside on a plate and cover with aluminum foil to keep them warm
19
Remove any excess oil from the pan and deglaze the pan with the stock or broth
20
Add the butter to the pan and reduce by about one third until thickened, 3 to 4 minutes
21
Return the meat to the pan and continue cooking to heat through as needed, about 1 minute
22
Serve the meat with the sauce spooned over top