Saltimbocca alla Romana Recipe
In this mouthwatering veal saltimbocca, tender cutlets are draped in prosciutto with earthy sage, and delicately fried until golden-brown. Get the recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodal.com.
Cooking tools:
- Meat tenderizer
- Plastic wrap
- Plate
- Skillet
- Stove
- Aluminum foil
- Pepper mill
- Measuring cup
- Measuring spoon
Ingredients
- 8 thin veal cutlets (approximately 2 ounces each)
- 1 teaspoon freshly ground black pepper
- 8 large, thin slices prosciutto (about 4 ounces total)
- 16 medium-size fresh sage leaves (plus more for garnish)
- 1/2 cup all-purpose flour
- 2 tablespoons butter, divided
- 2 tablespoons olive oil
- 1/2 cup Marsala wine (or dry white wine)
- Coarse salt, to taste
- Lemon wedges, for serving
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