Saltimbocca alla Romana

Method

1. 1

   Flatten the veal

   Lay the escalopes between sheets of baking paper and gently pound with a meat mallet or rolling pin for 1 to 2 minutes, until evenly thin, about 5 mm.

2. 2

   Add sage and prosciutto

   Lay a sage leaf on each escalope, cover with prosciutto and secure with a cocktail stick. Season the underside lightly with pepper.

3. 3

   Flour the veal

   Spread the flour on a plate and lightly coat only the underside of each escalope, shaking off any excess.

4. 4

   Heat the pan

   Heat the olive oil and half the butter in a large frying pan over medium-high heat for 1 to 2 minutes, until the butter foams.

5. 5

   Brown the veal

   Cook the veal prosciutto-side down for 1 to 2 minutes, then turn and cook for about 1 minute, until golden and cooked through to 63°C. Transfer to a warm plate and rest for 3 minutes.

6. 6

   Reduce the wine

   Take the pan off the heat for 30 seconds, then carefully pour in the wine. Return to medium heat and simmer for 2 to 3 minutes, scraping up the browned bits, until reduced by about half.

7. 7

   Finish the sauce

   Add the stock and simmer over medium heat for 2 to 3 minutes, until slightly reduced. Take the pan off the heat and whisk in the remaining butter until glossy.

8. 8

   Warm and serve

   Remove the cocktail sticks, return the veal and any resting juices to the pan for 30 seconds to warm, then serve with the sauce.

Tips

• Do not salt the veal, as the prosciutto is already salty.
• Keep the prosciutto side unfloured so it browns rather than turning pasty.
• Work in batches if needed to avoid crowding the pan, which would steam the meat.
• Let the pan cool briefly before adding the wine to help prevent spluttering.

Swaps

• Use dry vermouth in place of the dry white wine.
• Use vegetable stock in place of chicken stock.

Storing

Refrigerate leftovers in an airtight container for up to 2 days, then reheat gently in a pan with a splash of stock.