Ingrédients pour Saltimbocca Alla Romana
- 6 veal scallopini, about 2-3 oz. each
- 6 slices prosciutto
- 6 fresh sage leaves
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour (optional)
- 2 sheets of plastic wrap
- toothpick, if needed
- wilted spinach, for serving (optional)
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Comment préparer Saltimbocca Alla Romana
- Gently pound veal cutlets between two sheets of plastic wrap to 1/4-inch thickness.
- Top each veal cutlet with one sage leaf and a slice of prosciutto. Secure with a toothpick if needed.
- Heat butter and olive oil in a large skillet over medium-high heat until the butter is melted and shimmering.
- Sear the veal cutlets for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- Add white wine and chicken broth to the skillet, scraping up any browned bits from the bottom.
- Bring to a simmer and cook for 1-2 minutes, until slightly reduced.
- Season the sauce with salt and pepper to taste.
- Return the veal cutlets to the skillet to warm through, spooning the sauce over them.
- Serve immediately over wilted spinach, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
18g
Carbs
0g
