roman-style veal saltimbocca Ingredients
6 veal cutlets (about 2 1/2 ounces each), cut in half crosswise
6 thin slices prosciutto, cut in half crosswise
12 large fresh sage leaves
Fine sea salt
3 1/2 tablespoons unsalted butter
3 1/2 tablespoons dry white wine
roman-style veal saltimbocca Instructions
Gently pound each veal piece between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat mallet or a rolling pin. Cover each veal piece with 1 piece prosciutto and 1 sage leaf; secure with wooden picks. Arrange veal on a large plate, prosciutto-side down; very lightly season with salt.
In a 12-inch heavy skillet, melt butter over medium-high heat until foamy; in 2 batches, cook veal, prosciutto-side down, 2 minutes, then turn and cook 10 seconds more. Reserving skillet with pan juices, transfer veal to a large serving platter. Add wine to pan juices and boil 30 seconds, then whisk in 1 tablespoon water. Pour juices over veal.
6 veal cutlets (about 2 1/2 ounces each), cut in half crosswise
6 thin slices prosciutto, cut in half crosswise
12 large fresh sage leaves
Fine sea salt
3 1/2 tablespoons unsalted butter
3 1/2 tablespoons dry white wine
roman-style veal saltimbocca Instructions
Gently pound each veal piece between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat mallet or a rolling pin. Cover each veal piece with 1 piece prosciutto and 1 sage leaf; secure with wooden picks. Arrange veal on a large plate, prosciutto-side down; very lightly season with salt.
In a 12-inch heavy skillet, melt butter over medium-high heat until foamy; in 2 batches, cook veal, prosciutto-side down, 2 minutes, then turn and cook 10 seconds more. Reserving skillet with pan juices, transfer veal to a large serving platter. Add wine to pan juices and boil 30 seconds, then whisk in 1 tablespoon water. Pour juices over veal.
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