Dinner Tonight: Saltimbocca alla Romana

Name: Dinner Tonight: Saltimbocca alla Romana
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chicken stock; 59 milliliters dry marsala; 4 Tbsps olive oil; 227 grams 16 thin slices of prosciutto (about; 16 sage leaves; 8 Tbsps unsalted butter; 454 grams veal cutlets, pounded gently to 1/8 inch thickness

Dinner Tonight: Saltimboccan all A mixture of sage leaves, butter, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Lightly pepper the veal cutlets to taste, then lay 2 slices prosciutto on one side of each cutlet so that it covers the surface of the meat. Press gently to adhere. Using a toothpick, pin 2 sage leaves to each cutlet on top of the prosciutto. Dredge each piece in the flour, shaking off any excess.

Ingredients you will need

Veal Cutlet

Sage

Prosciutto

Pepper

All Purpose Flour

Meat

Equipment you will use

Toothpicks

Once all the meat is cooked, drain any remaining fat or oil and deglaze the pan with the marsala, scraping up brown bits. Reduce by half, then add the stock and reduce by half again (total reducing time about 5 minutes). Stir in the remaining butter (4 tablespoons).

Ingredients you will need

Marsala