🇮🇹 Italy cuisine · #14
Saltimbocca alla Romana
Time25 min
Serves4
Ingredients8
Thin veal escalopes topped with prosciutto and a sage leaf, pan-fried in butter with a light sauce — the name means "jumps in the mouth".
Ingredients
Method
- Lay prosciutto and a sage leaf on each escalope and secure with a toothpick.
- Lightly flour the underside.
- Fry in butter 2 minutes per side.
- Add stock and a squeeze of lemon and reduce for a minute.