Saltimbocca alla Romana

🛒 Ingredients

• Veal scaloppine 120 g · 145 kcal
• Prosciutto di Parma 30 g · 80 kcal
• Fresh sage leaves 5 g · 2 kcal
• Dry white wine 40 g · 32 kcal
• Unsalted butter 20 g · 140 kcal
• All-purpose flour 10 g · 36 kcal

👨‍🍳 Instructions

1. Gently pound the veal scaloppine between two sheets of parchment paper until very thin, about 3-4 mm thick. Season lightly with black pepper, as prosciutto is salty.
2. Place one slice of prosciutto on each veal scaloppine, followed by a fresh sage leaf. Secure them with a toothpick if desired.
3. Lightly dredge the flour-side of the scaloppine in all-purpose flour. Shake off any excess.
4. Heat butter in a large skillet over medium-high heat until it begins to foam. Place the scaloppine flour-side down and cook for 2-3 minutes until golden brown.
5. Flip the scaloppine and cook for another 1-2 minutes until the prosciutto is slightly crispy and the veal is cooked through. Remove from the pan and keep warm.
6. Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly for about 1 minute.
7. Return the cooked scaloppine to the skillet and gently toss them in the sauce for a few seconds to coat. Serve immediately.