saltimbocca romana

Name: Saltimbocca Romana
Prep time: 10 min
Cook time: 10 min
Yield: 8
Cuisine: Italian
Ingredients: 8 - veal cutlets (each about the size of a playing card); 8 slice(s) prosciutto; 8 - fresh sage leaves; - flour for dredging; - olive oil or unsalted butter, melted; - salt and pepper; - wooden toothpicks

17 Pinches 1 Photo

Suzanne Larsen

Ankeny, IA

Updated on Feb 9, 2014

I took a tour with a group of women in 2009 to Rome and Florence. It was my second trip to Rome and the first to my beloved Firenze (Florence). I garnered a love of the Italian Renaissance after I read Jeanne Kalogridis, "The Borgia Bride." It was fiction based on fact and I was enthralled. During my second trip, we took a day trip to Tivoli (part of Tuscany). We spent the whole day in a cooking class learning to make pasta from scratch, ricotta pie, and saltimbocca. The saltimbocca is a wonderful appetizer and I hope you like it.

Rate

prep time 10 Min

cook time 10 Min

method Saute

yield 8 serving(s)

Ingredients

8 - veal cutlets (each about the size of a playing card)
8 slices prosciutto
8 - fresh sage leaves
- flour for dredging
- olive oil or unsalted butter, melted
- salt and pepper
- wooden toothpicks

How To Make saltimbocca romana

Step 1

Place a sage leaf on top of the prosciutto and affix with a toothpick.

Step 2

Dredge each veal scallop in a little flour and shake off the excess.
Step 3

Heat a couple of tablespoons of unsalted butter or olive oil in a skillet.
Step 4

Sauté the cutlets until done, cooking them more on the veal side than the prosciutto side.
Step 5

Season to taste and serve them with their drippings.
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