CookEat Recipe
Roman Saltimbocca with Veal and Prosciutto
Small veal cutlets with half a sage leaf beneath a thin slice of prosciutto, held flat and cooked in butter.
Method
Steps
Step 1
Gather the ingredients: 300 g lean milk-fed veal, divided into 11 or 12 small cutlets; 6 sage leaves, halved, using half a leaf for each cutlet; About 60 g thinly sliced prosciutto containing both fat and lean, cut to fit the cutlets; About 30 g butter; A little salt and black pepper; 11 or 12 clean food-safe wooden toothpicks, to be removed before serving.
Step 2
Flatten the small veal cutlets gently between food-safe sheets with a meat mallet, aiming for roughly 5–7 mm thickness, an estimate of the source half-finger thickness. Do not rinse the raw meat; the source wetting step is unnecessary.
Step 3
Season very lightly with salt and pepper. Put half a sage leaf on each cutlet, then lay a thin prosciutto slice over the sage. Keep the cutlet flat and secure the three layers with one wooden toothpick.
Step 4
Melt the butter in a wide sauté pan over moderate heat. Add the cutlets veal-side down and cook mostly on that side, about 3–5 minutes depending on thickness, then turn briefly onto the prosciutto side, roughly 30–60 seconds. Adjust the heat and finish gently if needed until the veal reaches at least 71°C; avoid prolonged cooking on the prosciutto side because it hardens. Work in batches if necessary.
Step 5
Count and remove every toothpick, spoon over the pan butter and serve promptly. The source allows any separately prepared accompaniment; none is required in this recipe.
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