Saltimbocca Alla Romana Recipe
con Purè di patate (Pomodoro, Mozzarella e Prosciutto Crudo)
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Ingredients
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Saltimbocca alla Romana
Purè di patate
Method
Saltimbocca alla Romana
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thick using a meat mallet. Season both sides with salt and black pepper.
- 2
Assemble the Saltimbocca
Place a slice of prosciutto on each veal cutlet, followed by 2 sage leaves. Secure with toothpicks.
- 3
Dredge in Flour
Spread the flour on a plate and dredge each cutlet lightly in flour, shaking off the excess.
- 4
Cook the Veal
In a large skillet, heat the olive oil and butter over medium heat. Add the veal cutlets and cook for 3-4 minutes per side, until golden brown.
- 5
Deglaze the Skillet
Remove the cutlets and set aside. Pour the white wine into the skillet, scraping up any browned bits. Let it simmer for 2 minutes.
- 6
Finish the Dish
Return the cutlets to the skillet to heat through in the wine sauce for an additional minute. Remove from heat and discard toothpicks.
Purè di patate
- 7
Boil the Potatoes
Peel and cut the potatoes into quarters. Boil in salted water until tender, about 15-20 minutes.
- 8
- 9
Add Cheese and Sauce
Stir in the mozzarella cheese until melted, then fold in the tomato sauce until well combined.
