Veal Cutlets With Sage, Roman Style Recipe - Cooking Index
Veal Cutlets With Sage, Roman Style Recipe - Cooking Index
| 8 | Sage leaves | |
| 8 | Prosciutto di Parma | |
| 8 | Thin veal cutlets - (abt 2 oz ea) - pounded thin | |
| With a meat mallet | ||
| 4 tablespoons | 60ml | Butter - divided |
| 1/2 cup | 118ml | Dry white wine |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Place 1 sage leaf and 1 slice of ham on 1 side of each of the veal cutlets, and secure with a toothpick. In a 12- to 14-inch saute pan, heat 2 tablespoons butter over high heat until it foams and subsides. Season each cutlet with salt and pepper and pan-fry 2 minutes on each side. Remove and keep warm.
Keeping the pan hot, pour the wine into the pan and stir with a wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons of butter, season with salt and pepper, and return the cooked cutlets to the pan to reheat. Serve immediately.
This recipe yields 4 servings.
Description:
"{Saltimbocca Alla Romana}"
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C08) - from the TV FOOD NETWORK
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