Saltimbocca, meaning ‘jumping into a mouth’ is also a roman cuisine. Since we like having the sauce covering well the meat, our way is to flour one side of the meat. Once all are assembled, it is very quick to cook, so be prepared!
Ingredients
300g of veal *could be beef or pork
Prosciutto crudo
Save leaves
Toothpicks
2 tablespoons of olive oil
3 tablespoons of butter
1 tablespoon of water
Flour
Half cup of white wine
Pepper
Instruction
1. Clean veal by removing fat and nerves. Cut in pieces, and with a meat mallet or a roller or the opposite side of a knife, make each veal thin. Each veal slice should be about 4-5cm square.
2. Cut prociutto crudo in the similar size and the same number as veal slices. Prepare the same number of sage as veal slices too.
3. Place a slice of prosciutto on a veal slice then add a save leave, Secure all together with a toothpick.
4. Add 2 tablespoons of olive oil and 2 tablespoons of butter in a fry pan. Heat the pan and melt the butter.
5. Flour only a veal side, and place all in a fry pan. Add black pepper over the veal slices. Turn up to a high heat to get all nicely browned.
6. Add a half cup of white wine cover the pan, and cook for 1-2 mins.
7. Remove all the slices out, and place on a large plate.
8. On the fry pan, add a tablespoon of butter and a tablespoon of water, and boil until the sauce becomes slightly thick.
9. Pour the sauce over the veal slices on the plate.