Wednesday, May 20, 2015

Saltimbocca alla Romana

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I happened to use up some steak we had from our steer instead of veal, but it still came out delish. This is really easy to prep ahead of time and then pan fry and make the sauce for dinner. I just served it with some mashed potatoes to make a nice hardy meat and potato meal. If anything I may thicken the sauce just slightly next time as it was a little thin.

Saltimbocca alla Romana

(Adapted from the italian chef)


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8 slices prosciutto

8 veal scaloppini, thinly sliced and pounded

flour spread on a plate for dredging

2 tablespoons olive oil

2 tablespoons butter

8 sage leaves

1/2 cup dry white wine

1/4 cup chicken broth

salt and pepper to taste


Place one slice of prosciutto on each veal scaloppini and pound in lightly with a meat pounder.


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Heat olive oil in a large sauté pan over medium-high heat. Dredge both sides of the scaloppini in flour to coat, shaking off any excess.


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Place them prosciutto side down in pan and cook, turning once, until lightly browned on both sides. Transfer to a warm plate.


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Drain oil from pan, place back over heat and add butter. When butter is melted add sage and sauté for one minute.


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Add the white wine and scrape loose any bits from bottom of pan, then add the chicken broth and salt and pepper.


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Place scaloppini back in pan, prosciutto side up and cook until sauce is reduced by half and scaloppini are heated through.


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Transfer veal to serving plates, two scaloppini per person, spoon sauce over top and serve.

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