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Roman-style Saltimbocca

di Academia Barilla

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Roman-style Saltimbocca
20 minutes


Main course

Ingredients for 4 people

8 veal cutlets
8 slices prosciutto
1/2 cup all-purpose flour
3 1/2 tablespoons butter
1/2 cup white wine
8 sage leaves
salt and pepper to taste

Preparation 10 minutes preparation + 10 minutes cooking
1. Cut, salt and pepper the veal cutlets

2. Place a slice of prosciutto and one washed and dried sage leaf on each cutlet and hold in place with a toothpick

3. Flour the veal cutlets on both sides, making sure the flour adheres uniformly to the entire surface

4. Melt the butter over low heat in a skillet large enough to hold all the cutlets, then raise the heat, add the veal and brown for 5 or 6 minutes

5. Pour in the white wine

6. The saltimbocca is done when the wine has evaporated

7. Arrange the veal on the plate, moisten with the cooking liquid and serve immediately