Dinner Tonight: Saltimbocca Alla Romana Recipe
- 8 2-ounce veal cutlets, pounded gently to 1/8 inch thickness
- 16 thin slices of prosciutto (about 1/2 pound)
- 16 sage leaves
- 1/2 cup flour
- 4 tbsp. olive oil
- 8 tbsp. unsalted butter
- 1/4 cup dry marsala
- 1 cup chicken stock
- Lightly pepper the veal cutlets to taste, then lay 2 slices prosciutto on one side of each cutlet so that it covers the surface of the meat. Press gently to adhere. Using a toothpick, pin 2 sage leaves to each cutlet on top of the prosciutto. Dredge each piece in the flour, shaking off any excess.
- Once all the meat is cooked, drain any remaining fat or oil and deglaze the pan with the marsala, scraping up brown bits. Reduce by half, then add the stock and reduce by half again (total reducing time about 5 minutes). Stir in the remaining butter (4 tablespoons).
- Return the meat to the pan and cook until everything is hot and the sauce has thickened slightly. Remove the toothpicks before serving.
veal cutlets, thin, sage, flour, olive oil, unsalted butter, marsala, chicken stock
Taken from www.seriouseats.com/recipes/2008/05/saltimbocca-alla-romana-recipe.html (may not work)