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Saltimbocca alla Romana

Serves 8


veal, top round slices, (6 oz. each), pounded to 1/8 inch
prosciutto - 8 thin slices
sage leaves, fresh, 16 whole
all purpose flour, to taste for dredging
butter, unsalted - 8 oz.
white wine (Frascati) - 2 cups
kosher salt, to taste
black pepper, to taste, freshly ground
butter, unsalted 4 oz. chilled, 1/2-inch cubes


  1. Pound the veal slices into thin scallops.
  2. Lay a half slice of prosciutto and a sage leaf on top of each veal slice and hold in place with a toothpick.
  3. Melt the butter in a sauté pan over medium heat; dust the veal scallops in flour and cook in pan, seasoning with salt and pepper.
  4. Brown on both sides, cooking for slightly less time on second side (prosciutto side).
  5. Remove the veal from the pan. De-glaze the pan with the wine, scrapping flour bits from surface. Reduce for 1-2 minutes. Turn to heat to low, put in chilled butter and swirl to make a smooth, thick sauce.
  6. Pool sauce on serving plate and place veal, sage-side up, on sauce.

Note: Serving size is two 3-4 oz. veal scallops.