Saltimbocca Alla Romana
I first made this dish in my cooking class at college. I was cleaning my closet and found the recipe, so here it is!
12 veal scaloppine (1 1/2 oz each)
1 dash salt
1 dash white pepper
12 slices prosciutto, sliced thin about the same diameter as the veal
12 sage leaves
1.5 oz butter
3.25 oz white wine
1 Pound the veal scaloppini with a mallet.
2 Season with salt and white pepper.
3 Put a slice of prosciutto and a sage leaf on top of each and fasten with a tooth pick.
4 Sauté quickly in butter on both sides.
5 Add the wine and continue to cook for about 5 minutes or until the meat is done and the wine is partly reduced.
6 Remove the meat from the pan and serve, prosciutto side up, with a spoonful of the pan juices over each.