Saltimbocca alla Romana

Ingredients

• 4 veal medallions (120g each) (4.2 oz) 4 veal medallions (120g each) (4.2 oz)
• 4 slices of prosciutto 4 slices of prosciutto
• 4 fresh sage leaves 4 fresh sage leaves
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1/4 cup dry white wine (60ml) 1/4 cup dry white wine (60ml)
• 1/4 cup chicken broth (60ml) 1/4 cup chicken broth (60ml)
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 4g (0g sugars)
• Protein: 34g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Season the veal medallions with salt and pepper on both sides.
2. 2.
   Place a slice of prosciutto on top of each medallion, followed by a sage leaf. Secure them in place with toothpicks.
3. 3.
   Dredge the veal medallions in flour, shaking off any excess.
4. 4.
   Heat a drizzle of olive oil in a large skillet over medium-high heat.
5. 5.
   Add the veal medallions to the skillet and cook for about 2-3 minutes on each side, or until golden brown and cooked through. Remove them from the skillet and set aside.
6. 6.
   In the same skillet, melt the butter over medium heat. Add the white wine, chicken broth, and lemon juice. Stir well to combine and scrape any browned bits from the bottom of the skillet.
7. 7.
   Simmer the sauce for a few minutes until it thickens slightly.
8. 8.
   Return the veal medallions to the skillet and cook for an additional minute to heat through.
9. 9.
   Remove the toothpicks before serving.
10. 10.
    Serve the Saltimbocca alla Romana with the sauce spooned over the top.

Treat your ingredients with care...

• Veal medallions — Choose veal medallions that are tender and pink in color. If veal is not available, you can substitute it with chicken or turkey cutlets.
• Prosciutto — Opt for thinly sliced prosciutto, as it will crisp up nicely when cooked.
• Sage — Use fresh sage leaves for the best flavor. If fresh sage is not available, you can substitute it with dried sage, but reduce the amount by half.

Tips & Tricks

• Pound the veal medallions lightly with a meat mallet to ensure even cooking.
• Remove the toothpicks carefully to avoid any accidents while eating.
• For a richer sauce, you can add a splash of heavy cream to the white wine and butter sauce.
• Serve the Saltimbocca alla Romana with a side of roasted potatoes or a fresh green salad.
• If you prefer a stronger lemon flavor, you can add some lemon zest to the sauce.

Serving advice

Serve the Saltimbocca alla Romana hot, with the sauce spooned over the top. Accompany it with a side of roasted potatoes or a fresh green salad for a complete meal.

Presentation advice

Arrange the Saltimbocca alla Romana on a platter, garnishing it with a sprinkle of fresh chopped parsley. The golden veal medallions, wrapped in prosciutto and topped with sage, will make an elegant and appetizing presentation.