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Main Course - Meat
Saltimbocca alla Romana
Sage and prosciutto-topped veal escalopes, quickly pan-fried.
25 minutestemps total
4 servingspersonnes
Easydifficulté
Ingrédients
- 8 thin veal escalopes
- 8 slices prosciutto
- 16 fresh sage leaves
- 100ml white wine
- 40g butter
- Flour, salt
Préparation
Top each veal escalope with a slice of prosciutto and 2 sage leaves, securing with a toothpick.
Dust the escalopes with flour on the prosciutto side. Fry in butter for 2-3 minutes per side until cooked through.
Deglaze with the wine, let it reduce briefly, and serve drizzled with the sauce.
#veal#ham#quick#classic
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