Saltimbocca alla Romana

This recipe and more at www.vealrecipes.com

Preparation 30 minutes
4 servings

Ingredients
¾ lb veal top round (750g)
2 tablespoons butter
8 slices Prosciutto
8 sage leaves
¾ cup of white wine
2 tablespoons butter
1 tablespoon flour
salt & pepper

Directions
Cut ¾ lb of veal top round into 8 slices. (750g)
Trim and flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.
Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.

Do not dip into flour.
Place a thin slice of prosciutto onto each slice of veal.
Place a fresh sage leaf on top of prosciutto.
Secure with toothpicks.

Coat a large skillet with olive oil.
Over medium to High heat, add the veal tuck-side down( sage leaf facing up).
Cook for 40-50 seconds.
Turn over and cook until brown, about another 40-50 seconds, turn again and transfer the meat to a warm plate.

In the same skillet add ¾ cup of white wine to the pan. ( still at medium-high heat )
Simmer to reduce the wine a bit, about 2 minutes.

Add 2 tablespoons butter and 1 tablespoon flour to the pan, whisking constantly, until sauce is thickened.
When the pan juices are lightly I thickened, spoon the sauce over the scallopini and serve.

We served over baby spinach and thinly sliced fennel.

Recipe Source: adapted for the Delft blue Veal Recipe Show from La Cucina Italiana

• Category

  Howto & Style

[orga1977]

oil must be warm when u put the meat!

[333gv]

Nancy, great job, looks delicious. You do a fabulous job of explaining and I like the music too! Kudos to you.

Best regards,

Gloria

[CitrusFreshOfficial]

Tip:Put the butter in the flour and the put it on the pan to avoid the ugly aspect of the sous

[foresterf]

That looks awful. Meat not browned. No marsala. Yuck!!!

[spurosspuros]

sorry to tell this... but no way :( ur dish look bad ... try to cook simple... try to cook with olive oil , try to give ur meat a nice color , and try to not use flour or any other powder for ur sauses ... thats my advises for the moment .

[TroysKitchen]

Nice Video Recipe ! This IS the traditional way to make Saltibocca ( with White wine ) Saltibocca in from Rome ( Romana ) Marsala is from the more southern region of Italy. Traditionaly the meat gets floured before sauting, but this method works with the sauce fine. I like to add a little demi-glaze to mine.

Troy

[Peter Kirchem]

what an absolutely extraordinary way to make Saltimbocca! Add flour...? No marsala...? Quite mad.

[fridogg]

different version but not eye appealing

[SoulKitchenTV]

awesome .. we are gonna try to do something like this soon .. can't wait to see more of your videos!