Saltimbocca alla romana

Ingredienti

• 6 slices veal scallops
• 6 slices Parma ham
• 6 fresh sage leaves
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/3 cup dry white wine
• 1/4 cup all purpose flour
• salt (- to taste)
• pepper (- to taste)

Preparazione

1. 1

   beat: Place the veal slices on a cutting board, and beat them lightly to make the thickness uniform and the meat more tender.

2. 2

   add: Cover each slice of veal with a slice of prosciutto. Arrange the ham in such a way that it covers the whole veal slice.

3. 3

   Add a sage leaf in the center. Fix it to the veal and prosciutto with a toothpick.

4. 4

   Flour the slices only on the side without the ham. Place the floured slices on a plate and set aside.

5. 5

   cook: Put oil and butter in a frying pan and heat over low heat. When the butter has completely melted, raise the heat a little and add the slices with the ham and the sage side up.

6. 6

   Cook over medium heat for about one minute, until it starts to fry then add the white wine. Let it simmer for a minute over medium-high heat. Do not turn the slices but with a spoon pour a little sauce on the top.

7. 7

   cook: Place the veal slices in a serving dish with salt and pepper to taste, but in moderation because the Parma ham is very tasty. Add another teaspoon of butter to the frying pan to create a creamy cooking sauce in a few seconds.

8. 8

   Serve Veal Saltimbocca hot with its sauce and some roasted potatoes as a side dish.