Wednesday, December 17, 2014

Saltimbocca alla Romana


4 veal cutlets
8 slices prosciutto
Kosher salt and freshly ground black pepper
8 sage leaves
1/2 cup flour
1 small red onion (shallot)
1/2 cup white wine
2 tbsp butter
2 tbsp extra virgin olive oil
2 tbsp fresh parsley chopped


Slice the cutlets in half and pound with the flat side of a meat mallet to 1/4-inch thick
Place a prosciutto slice and a sage and fold the meat in half
Lightly tap the meat again with the meat mallet to close
Dredge the meat in flour and shake to remove the excess flour
In a big skillet heat the butter and the olive oil over medium high heat
Heat the olive oil and butter in a heavy-based frying pan and add the veal steaks
Cook about 3 minutes and add the red onion and parsley
Deglaze with the wine wine and turn the meat on the other side
Cook 3 minutes more and serve