Saltimbocca Alla Romana Recipe

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Saltimbocca!
This traditional Roman dish, Saltimbocca alla Romana can be made with chicken or veal. Plus it's relatively easy to prepare at home.
saltinbocca-alla-romana-recipe
Votes: 2
Rating: 4.5
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Course Meat
Cuisine Roman
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Meat
Cuisine Roman
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
saltinbocca-alla-romana-recipe
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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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