Saltimbocca alla Romana

🧂 Ingredients

• 8 pieces Veal scaloppine
• 8 slices Prosciutto di Parma
• 16 Fresh sage leaves
• 60 g Butter
• 100 ml White wine
• for dusting Flour

👨‍🍳 Instructions

1. 1

   Pound veal thin. Top with sage and prosciutto.

   ⏱️ 5 minutes
2. 2

   Secure with toothpick. Dust with flour.

   ⏱️ 3 minutes
3. 3

   Sauté prosciutto-side down in butter.

   ⏱️ 3 minutes
4. 4

   Flip. Add wine. Reduce to sauce.

💡 Pro Tips

• ✓Prosciutto side down first
• ✓Quick cooking
• ✓Name means 'jump in mouth'

🔄 Variations

• With chicken
• With pork

🥗 Nutrition

Per serving