Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Saltimbocca alla Romana
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 6 veal cutlets (about 2 pounds)
  • Kosher salt and freshly ground black pepper
  • 12 slices prosciutto di Parma
  • 12 large sage leaves, plus more for garnish
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup dry white wine

Directions

Slice the cutlets in half and pound each cutlet 1/4-inch thick. Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto will be on or it will become too salty. Using a toothpick, secure a slice of prosciutto and a sage leaf on top of each cutlet. 

Add the flour to a plate, sprinkle with salt and pepper and whisk together. Dredge each cutlet through the flour, shaking to get rid of the excess flour. 

In a 12-inch skillet, melt the butter in the olive oil over medium-high heat. Then add 4 cutlets, prosciutto-side down, into the pan. Cook about 3 minutes on each side. Add the wine to the skillet and cook until the sharp smell of the wine is cooked off, about 3 minutes. Repeat with the remaining cutlets using a clean skillet. Serve the cutlets on a large platter and drizzle with the sauce. Garnish with fresh sage.

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Recipe courtesy of Gabriele Corcos|Debi Mazar

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