Veal Saltimbocca Alla Romana
Ingredients
- 8 thin veal cutlets
- 8 slices of speck
- 8 fresh sage leaves
- Flour as needed
- Butter and extra virgin olive oil
- Dry white wine
- Salt and pepper
Preparation
Place a slice of speck and a sage leaf on each veal cutlet.
Secure with a toothpick, coat in flour, shake off excess, and brown in a pan with a mixture of butter and oil. Add more sage if desired.
Deglaze with white wine, season lightly with salt, and cook for 2 minutes per side.
Serve hot, drizzled with the cooking juices.
Notes
This dish can be prepared in under 10 minutes and costs less than 10 euros.
