Italian saltimbocca alla romana recipe for four
Recipe shopping list — copy the items into Valedo.
This Roman veal dish serves four. It includes prosciutto and sage cutlets with a simple pan sauce, without pasta or potatoes.
Ingredients
Veal cutlets
1 1/2 pounds
Prosciutto slices
8 slices
Fresh sage leaves
16
All-purpose flour
1/2 cup
Kosher salt
1 teaspoon
Black pepper
1/2 teaspoon
Olive oil
2 tablespoons
Unsalted butter
5 tablespoons
Dry white wine
3/4 cup
Chicken broth
1/2 cup
Lemon
1
How to make it
- Place prosciutto and sage on each veal cutlet and secure with toothpicks. 2. Dust the plain side lightly with flour, salt, and pepper. 3. Sear cutlets prosciutto-side down in oil and butter, then flip briefly; transfer to a plate. 4. Deglaze with wine and broth, simmering until reduced. 5. Return cutlets to the pan, spoon over sauce, and finish with lemon.
FAQ
Who is "Italian saltimbocca alla romana recipe for four" for?
This Roman veal dish serves four. It includes prosciutto and sage cutlets with a simple pan sauce, without pasta or potatoes.
What do I need to buy for "Italian saltimbocca alla romana recipe for four"?
This list has 11 items, including Veal cutlets, Prosciutto slices, Fresh sage leaves, and All-purpose flour. Cross off what you already own, then buy the rest.
Do I need every item on "Italian saltimbocca alla romana recipe for four"?
No. Use it as a starting checklist for Italian saltimbocca alla romana recipe for four. Cross off what you already have—often that includes Veal cutlets—and add anything your situation still needs.
Does "Italian saltimbocca alla romana recipe for four" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Place prosciutto and sage on each veal cutlet and secure with toothpicks. 2. Dust the plain side lightly with flour, salt, and pepper. 3. Sear cutlets prosciutto-side down in oil and butter, then flip briefly; transfer to a plate. 4. Deglaze with w…
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