Saltimbocca Alla Romana
Ingredients
- 4 thin veal cutlets (about 6 oz total)
- 4 slices prosciutto
- 8 fresh sage leaves
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cup dry white wine
- salt and black pepper to taste
Contains: gluten, dairy, sulfites
How it starts
- 1
Top each veal cutlet with a slice of prosciutto and two sage leaves, securing with a toothpick.
- 2
Lightly dredge the prepared veal cutlets in flour, shaking off any excess.
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