Saltimbocca alla Romana
Instructions:
- 8 veal scaloppine, about 1 pound (450 g)
- Salt and freshly ground black pepper
- 8 large fresh sage leaves
- 8 thin slices of prosciutto
- 4 tablespoons butter (60 g)
- 1 tablespoon olive oil
- 1/ 2 cup dry white wine (120 ml)
- Flour, for dredging
- Trim the scaloppine if necessary and gently pound them to flatten evenly. Dry them with paper towels. Season the meat with salt and pepper and place a sage leaf and a slice of prosciutto on each scaloppine. Secure the sage and prosciutto to the meat with a toothpick.
- Dredge the scaloppine on both sides in flour, shaking them to remove any excess. They should be lightly floured.
- Heat the butter and oil in a large skillet, preferably nonstick, over moderately high heat. Add the scaloppine, veal down, prosciutto up. Cook for about 3 minutes, or until golden brown on the bottom. Turn them over and cook for about 2 minutes. Carefully transfer the scaloppine to a warm platter. Remove and discard the toothpicks.
- Pour the white wine into the skillet and scrape up the browned bits from the bottom of the pan. Cook until the wine is reduced by half. Pour it over the saltimbocca and serve at once.