Veal saltimbocca alla romana
Vincenzo's Plate · ♥ 1.5K likes · 30K views · 11 min video
Read about cutlets and scallops (escalopes) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole veal fillets
- 1 glass white wine
- flour
- 50 g butter
- salt
- pepper
Place two veal fillets between sheets of baking paper and press gently with the flat side of a mallet to tenderise without tearing.
Pounding the veal between baking paper
- 1 slices prosciutto San Daniele
- 1 leaf fresh sage
Top each fillet with one slice of prosciutto and one sage leaf; pin through sage, prosciutto and meat with a toothpick.
- fresh sage
- 3–4 tbsp extra virgin olive oil
In a large fry pan over medium heat, warm the olive oil and 50 g butter; add the rest of the sage without burning it.
Butter, oil and sage in the pan
Lay in the veal sage side down and cook about 2 minutes before adding any wine, so the flour stays on.
Turn the veal; pour part of the wine onto the oil, not the meat, and swirl the pan; add the rest of the wine.
Wait about 30 seconds more until the sauce thickens; switch off the stove.
Adding the wine to make the cream sauce
Plate quickly before the sauce thickens (loosen with a little wine if it does), pour the sauce on top and remove the toothpicks.
Plating and tasting