Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana (Mario Batali) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
8 sage leaves |
8 slices prosciutto di parma |
8 thin veal cutlets, about 2 ounces each, pounded thin with a meat mallet |
4 tablespoons butter, divided |
1/2 cup dry white wine |
salt and pepper, to taste |
Directions:
1. Place 1 sage leaf and 1 slice of ham on 1 side of each of the veal cutlets, and secure with a toothpick. In a 12 to 14-inch saute pan, heat 2 tablespoons butter over high heat until it foams and subsides. Season each cutlet with salt and pepper and pan-fry 2 minutes on each side. Remove and keep warm. Keeping the pan hot, pour the wine into the pan and stir with a wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons of butter, season with salt and pepper, and return the cooked cutlets to the pan to reheat. Serve immediately.
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