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Saltimbocca Alla Romano

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12
serves

INGREDIENTS

36 pcs. veal leg cutlets, 1/8 to 1/4 inch thick (IMPS/NAMP 1336), about 3 lb.
36 slices prosciutto, thinly sliced
36 pcs. fresh sage leaves, julienned
salt and pepper, as needed
1 cup flour
3/4 cup olive oil, about 6 oz.
1-1/2 cups Marsala wine, about 12 oz.
1-1/2 cups veal stock, about 12 oz.
3/4 cup butter

INSTRUCTIONS

  1. 1
    Pound veal to 1/8 inch thickness if necessary. Place one slice of prosciutto over each cutlet. Sprinkle 1/2 tablespoon sage leaves over prosciutto. Season with salt and pepper. Roll up cutlets, tucking in ends. Secure with toothpick.
  2. 2
    Dredge three rolls lightly in flour. Cook in 1 tablespoon oil over medium heat about 5 minutes or until they begin to brown. Reduce heat to medium low and continue to cook an additional 3 minutes or until medium doneness. Season with salt and pepper; keep warm.
  3. 3
    Deglaze pan with 2 tablespoons each Marsala wine and veal stock; whisk in 1 tablespoon butter. Serve sauce over veal.

notes

San Domenico, New York, NY, Chef Odette Fada

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preparation methods
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cuisines European, Italian
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