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Saltimbocca Alla Romano




Source of Recipe


fresh market






List of Ingredients



• 8 veal cutlets, 3/8” thick slices
  
• Flour
  
• 2/3 c. butter, melted
  
• freshly ground pepper
  
• 4 thin slices proscuitto
  
• 4 thin slices Fontina cheese
  
• 1 tsp. fresh sage, chopped fine
  
• 1 small garlic clove, finely minced
  
• 1 c. or more Frascati, Sauvignon Blanc, or other dry white wine.
  
• Garnish: fresh parsley leaves and diced proscuitto
  






Instructions



1. Set eight slices of veal on work board and sprinkle with flour on one side only. Place half of the slices floured side down. Spoon a little of the butter over them and sprinkle lightly with pepper. Place one slice proscuitto and one slice Fontina on each of the four slices of veal. Sprinkle with sage, garlic, and parsley, dividing the mixture among the four veal slices. Place remaining four slices on top, floured side up. Press edges together with the tip of a dull knife.
   
2. Heat large skillet over medium-high. Add butter. When hot, sauté veal bundles for 5 minutes until browned. Turn and brown 3 minutes.
   
3. Remove bundles from pan and pour wine into skillet. Stir to loosen any particles. Return veal to skillet; baste with sauce while simmering for 5 minutes or until done. Season to taste. Garnish with diced prosciutto and parsley.
   
   






Final Comments


Serves 4