Saltimbocca alla Romana – Traditional Roman-Style Beef Cutlets with Sage and Prosciutto

Preparation

1. 01

   Step 01

   Pound the veal scaloppine gently with a meat mallet or the bottom of a pan to an even thickness (approximately 3-4 mm). Season both sides with salt and pepper.

2. 02

   Step 02

   Place one slice of prosciutto crudo on one side of each scaloppina, top with 2 fresh sage leaves, and secure with a toothpick. The prosciutto should not extend beyond the edges.

3. 03

   Step 03

   Spread the flour on a wide plate. Dredge the scaloppine in flour, prosciutto side up, and gently shake off the excess.

4. 04

   medium-high heat

   Melt 20 grams of butter in a large skillet over medium-high heat. When the butter begins to foam, place the scaloppine in the pan, prosciutto side down. Cook for 2 minutes.

5. 05

   medium-high heat

   Carefully flip the scaloppine by holding the toothpicks and cook the other side for 1-1,5 minutes. The meat is thin and cooks very quickly; avoid overcooking.

6. 06

   medium-high heat

   Add the remaining 20 grams of butter, then immediately pour the white wine into the pan. When the wine begins to simmer, gently swirl the pan to emulsify the sauce. Let it cook for approximately 2 minutes, or until the sauce has reduced by half.

7. 07

   Step 07

   Remove the toothpicks from the schnitzels and transfer to warm plates. Spoon the buttery wine sauce remaining in the pan over the meat. Serve immediately while hot.