Saltimbocca alla romana

Ingredients

• Veal escalopes (topside or loin)480 g (8 slices)
• Cured Prosciutto ham100 g (8 thin slices)
• Fresh sage8 large leaves
• Clarified or fresh butter50 g
• Dry white wine100 ml
• All-purpose flour30 g
• Fine salt2 g
• Ground black pepper1 g
• Water (for emulsion)20 ml

Allergens

Gluten, Milk, Sulphites

Method

1. Flatten the veal slices using a meat mallet between two sheets of parchment paper to a thickness of 4-5 mm.
2. Place a slice of prosciutto and a sage leaf in the center of each veal slice.
3. Secure the prosciutto and sage by weaving a wooden toothpick horizontally through the meat.
4. Flour only the bottom side of the meat (the side without prosciutto), shaking off any excess to prevent clumps.
5. In a large skillet, melt the butter over medium-high heat until it begins to foam (approx. 140°C).
6. Place the slices meat-side down first and cook for 2 minutes, then flip briefly to the prosciutto side for 30 seconds to release flavor.
7. Deglaze with white wine over high heat and let the alcohol evaporate for about 1 minute.
8. Remove the meat and keep warm; add water to the pan juices and whisk to create a thick, glossy emulsion.
9. Nappe the slices with the pan sauce and serve immediately while hot.