Saltimbocca Alla Romana

4 servings

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Saltimbocca Alla Romana Ingredients

8 3 oz veal escalopes	Mozzarella slices
1/4 lb Prosciutto	6 oz Butter
8 Fresh sage leaves	1 c Dry white wine
1/2 c Plain flour	Salt and ground black pepper

Instructions for Saltimbocca Alla Romana

Remove the rind from the prosciutto and cut into 8 slices. Pound the escalopes to an even thickness of about 1/4 inch. Place a slice of prosciutto and a sage leaf on each escalope and secure with a toothpick. Dust each escalope with flour. In a large frying pan, cook the veal over a medium heat in 4tbsp butter until browned. Season, then pour the wine into the pan and turn up the heat to evaporate the wine quickly. Remove the veal, place a slice of mozzarella on top of each escalope and flash under a hot grill for 2 minutes. While the veal is grilling, add the remaining butter to the sauce in the pan and stir. To serve, pour the sauce over the veal. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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