A culinary masterwork, "Incanto Romano: Saltimbocca Rapsodia," combines a symphony of flavors and textures with the rich traditions of Roman cuisine. Tender veal cutlets paired with prosciutto and sage create a delightful harmony of savory notes in this dish with Italian inspiration. A velvety sauce made from a deglaze of white wine or chicken broth elevates the dish and gives every bite more depth and complexity. "Incanto Romano: Saltimbocca Rapsodia" offers a fascinating culinary experience that honors the magic of Roman cuisine with its deft fusion of traditional methods and modern flair.
Incanto Romano: Saltimbocca Rapsodia
Rated 5.0 stars by 1 users
Category
Italian
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Calories
350
Author:
Angie M.
A culinary masterwork, "Incanto Romano: Saltimbocca Rapsodia," combines a symphony of flavors and textures with the rich traditions of Roman cuisine. Tender veal cutlets paired with prosciutto and sage create a delightful harmony of savory notes in this dish with Italian inspiration. A velvety sauce made from a deglaze of white wine or chicken broth elevates the dish and gives every bite more depth and complexity. "Incanto Romano: Saltimbocca Rapsodia" offers a fascinating culinary experience that honors the magic of Roman cuisine with its deft fusion of traditional methods and modern flair.
Ingredients
4 veal cutlets, pounded thin
-
8 slices of prosciutto
8 fresh sage leaves
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
-
2 tablespoons extra-virgin olive oil
-
1/4 cup dry white wine or chicken broth
Toothpicks, for securing
Directions
Lay out the veal cutlets on a work surface. Season each cutlet lightly with salt and pepper.
Place a slice of prosciutto on top of each veal cutlet, followed by a sage leaf.
Secure the prosciutto and sage to the veal cutlet by using a toothpick.
In a large skillet, heat the butter and olive oil over medium-high heat.
Once the butter has melted and the skillet is hot, add the veal cutlets, prosciutto-side down.
Cook the veal cutlets for about 2-3 minutes on each side, or until golden brown and cooked through.
Transfer the cooked veal cutlets to a plate and tent with foil to keep warm.
Pour off any excess fat from the skillet.
Deglaze the skillet with white wine or chicken broth, scraping up any browned bits from the bottom of the pan.
Allow the wine or broth to reduce slightly, then pour the sauce over the veal cutlets.
Serve the Saltimbocca alla Romana hot, garnished with additional fresh sage leaves if desired.