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Veal Cutlet with Sage, Roman Style

Saltimbocca alla Romana


This is an easy dish but its credibility as a classic Roman dish lies in the quality of the ingredients; veal cutlet cut from the top round, artisanal raw cured ham and fresh sage.


8 small veal cutlets, thinly pounded

8 slices prosciutto di Parma

8 large sage leaves

4 tablespoons butter

2/3 cup dry white wine

Salt and ground pepper


Place a slice of ham on each veal cutlet and secure a sage leave over the veal and prosciutto with a toothpick.

Heat the butter in a wide shallow skillet and fry the veal pieces on both sides over medium heat.
Pour in the wine and simmer for 6-8 minutes. Season the pieces with salt and pepper to taste.

Transfer the pieces to a serving dish, remove the toothpicks and pour the sauce over the veal. Serve hot.


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