Saltimbocca alla romana
Veal escalopes with dry-cured ham and sage, served with a white wine sauce.
Active time25 min
Cooking12 min
Total27 min
Add to my week
Loading your week…
Ingredients
- 8 leaves of sage
- 30 g butter
- 600 g veal escalopes
- 120 g sliced dry-cured ham
- 150 ml dry white wine
Preparation
Rinse the sage before placing it on the veal. Cut the escalopes into 8 pieces and flatten them slightly. Place some ham and then a sage leaf on each piece and secure with a cocktail stick.
8 leaves of sage600 g veal escalopes120 g sliced dry-cured ham- chopping board
- cocktail sticks
- knife
- meat mallet
Melt 20 g of butter in a large frying pan. Cook the escalopes for 2 minutes on the ham side, then for 2 to 3 minutes on the veal side. Work in two batches if necessary. Set aside.
30 g butter- frying pan
Pour the wine into the pan and scrape up the browned bits. Reduce for 3 minutes. Remove from the heat, add the remaining butter and return the escalopes to the sauce, then remove the cocktail sticks and serve.
150 ml dry white wine- frying pan
Allergens
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration