Saltimbocca Alla Romana Recipe
Medallions of Provimi veal topped with a thin slice of prosciutto di parma, sage and fontina cheese sautéed in a white wine sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Season the veal medallions with salt and black pepper on both sides. Dredge each medallion in flour, shaking off any excess.
- 2
Assemble the Saltimbocca
On each veal medallion, place a slice of prosciutto and two sage leaves. Secure them with a toothpick if necessary.
- 3
Sauté the Medallions
In a large skillet, heat the olive oil and butter over medium-high heat. Add the veal medallions, prosciutto side down, and cook for about 3-4 minutes until golden brown. Flip and cook for another 2-3 minutes.
- 4
Deglaze the Pan
Remove the medallions from the skillet and set aside. Pour in the white wine, scraping the bottom of the pan to deglaze. Allow the wine to simmer for about 2 minutes.
- 5
- 6
Serve
Remove toothpicks if used, and serve the Saltimbocca alla Romana hot, drizzled with the white wine sauce.
