Saltimbocca alla romana

Recipe from: 6/26/2003 12:00:00 AM

Ingredients 9
Servings 1
Minutes 5 minutes


Serving Change
  • 8
    thin slices of veal
  • salt and freshly ground black pepper
  • flour
  • 8
    thin slices ham
  • 8
    fresh sage leaves
  • 30
    olive oil
  • 100
    white wine
  • 100
    meat stock
  • 30


5 minutes
Season the meat with salt and pepper and dust lightly with flour.
Place a slice of ham and a sage leaf on each slice of veal and secure with a cocktail stick.
Heat the oil in a pan and fry the meat for 1 to 1 1/2 minutes on each side.
Remove from the pan and keep warm.
Pour the wine and stock into the pan and reduce by half.
Beat the butter into the sauce.
Spoon the sauce over the meat and serve with roasted tomatoes and potato wedges.

Read more on: beef  |  shallow-fry


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