Italiaans
Saltimbocca alla Romana
Brasserie De Gouden Lepel
Ingredients
2 s
- 4 thin veal escalopes (about 100 g each), pounded to 5 mm
- 4 slices prosciutto crudo
- 8 fresh sage leaves
- 30 g plain flour for dusting
- 40 g unsalted butter, 2 tbsp olive oil
- 100 ml dry white wine
- Salt and pepper
Preparation
- Lay veal flat. Place a slice of prosciutto on each, then 2 sage leaves. Secure with a toothpick.
- Season the meat side with pepper only - prosciutto adds plenty of salt. Dust meat side lightly with flour.
- Heat butter and olive oil in a large frying pan over high heat until foaming. Cook escalopes prosciutto-side down for 2-3 minutes until prosciutto is crisp and golden.
- Flip; cook meat side for 1 minute. Remove to a warm plate; remove toothpicks.
- Deglaze with white wine; bubble vigorously for 1-2 minutes, scraping up browned bits, until slightly reduced.
- Pour pan sauce over the saltimbocca. Serve immediately with sautéed spinach or roasted potatoes.