Saltimbocca

by mjd

The original: saltimbocca alla Romana. Veal, prosciutto, sage; rolled; cooked in dry white wine and

Ingredients:

4 small veal cutlets, pounded very thin
8 slices prosciutto
1 ½ tablespoons butter
1 ½ tablespoons olive oil
Sea salt
Splash of white wine (just a few drops)
8 sage leaves


Directions:


Place 2 slices of prosciutto on each piece of veal so they cover the ends and overlap in middle. Fold veal in half, securing with toothpicks in 2 places.
In a medium nonstick pan, heat butter and olive oil until foamy. Add the veal packages and sage leaves, and sauté for about 1 minute on each side, turning once, until slightly brown.
Season with salt as they cook, and sprinkle white wine into the pan as they finish. Discard sage and serve.
Option:
Dredge the underside of each prosciutto-topped cutlet in the cornstarch, shaking off the excess.
Lower heat to medium-low and add butter and a few sprigs of sage to the skillet and cook until butter is melted. Add white wine. Bring to a simmer over medium heat, stirring and scraping up any browned bits, then continue to cook, stirring and swirling constantly, until sauce is emulsified and slightly thickened.

Source: https://cooking.nytimes.com/recipes/1776-saltimbocca

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