Saltimbocca Di Vitello Alla Romana Recipe

Inspired by Osteria 177

Time30m

Serves4

Sautéed veal scallopini, topped with sliced Parma prosciutto, provolone cheese, garlic, sage and white wine sauce

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Ingredients

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1
Prepare the Veal
Season the veal scallopini with salt and black pepper on both sides.
2
Sauté the Veal
In a large skillet, heat the olive oil over medium-high heat. Add the veal and cook for about 2-3 minutes on each side until browned. Remove the veal from the skillet and set aside.
3
Add Garlic and Sage
In the same skillet, add the minced garlic and sage leaves. Sauté for about 1 minute until fragrant.
4
Deglaze with White Wine
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
5
Combine Ingredients
Return the veal to the skillet. Top each piece of veal with a slice of prosciutto and a slice of provolone cheese. Cover and cook for another 2-3 minutes until the cheese melts.
6
Serve
Serve the saltimbocca hot, drizzled with the pan sauce and garnished with additional sage if desired.