Saltimbocca alla Laziale (Lazian-Style Veal with Prosciutto and Sage)
Saltimbocca alla Laziale, or Lazian-Style Veal with Prosciutto and Sage, is a classic dish from the Lazio region of Italy, particularly in Rome. This dish is known for its simple yet flavorful combination of veal, prosciutto, and sage, creating a delicious and elegant meal.
Ingredients
- 4 veal cutlets
- 8 slices of prosciutto
- 12 fresh sage leaves
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 3 tablespoons unsalted butter
- 1/2 cup dry white wine
Instructions
- Place the veal cutlets between two sheets of plastic wrap and gently pound them to about 1/4-inch thickness.
- Season the veal with salt and pepper, then place 2 slices of prosciutto and 3 sage leaves on each cutlet, securing them with toothpicks.
- Dredge the veal in flour, shaking off any excess.
- In a large skillet, melt the butter over medium-high heat. Add the veal and cook until golden brown, about 3 minutes per side.
- Transfer the veal to a plate and cover to keep warm.
- Pour the wine into the skillet and deglaze, scraping up any browned bits from the bottom. Simmer until the sauce is slightly reduced, about 2 minutes.
- Return the veal to the skillet and simmer for an additional 2 minutes, allowing the flavors to meld.
- Remove the toothpicks and serve the veal with the pan sauce drizzled on top.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 3g
- Protein
- 28g
- Fat
- 20g
Supplies
Large skillet Tongs Plates
Tools
Toothpicks Meat mallet
Serving suggestions
Serve the Saltimbocca alla Laziale with a side of roasted vegetables or a simple green salad.
Tips & tricks
For a richer flavor, you can use a combination of butter and olive oil for cooking the veal.
Cost
$20