Saltimbocca alla Romana

Paper-thin veal cutlets that melt in the mouth, topped with crispy Parma ham and a sage leaf infused in butter. The white wine reduction coats the meat with a perfect glossy finish.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 464
• Protein: 45 g
• Carbs: 6 g
• Fat: 27 g

Ingredients

• 4 piece Veal cutlet ( pounded very thin )
• 4 piece Parma ham ( thin slices )
• 4 piece Sage fresh ( whole leaves )
• 40 g Minimum butter sweet ( cold, diced )
• 100 ml Dry white wine ( for deglazing )
• 30 g Wheat flour ( for dredging )
• 2 tbsp Extra virgin olive oil ( for cooking )
• 1 pinch Fleur de sel ( sparingly )
• 1 pinch Black pepper ground ( freshly ground )

Instructions

1. Preparing the veal

   Flatten the veal cutlets between two sheets of parchment paper using the bottom of a pan. They must be very thin, about 5mm thick, for near-instant cooking.

2. Assembly

   Place a slice of Parma ham on each cutlet. Position a sage leaf in the center. Secure everything by pinning a toothpick horizontally, like a needle.

3. Dredging and searing

   Flour only the meat side of the cutlets. In a hot pan with oil and a knob of butter, sear the ham/sage side first for 1 minute until the ham is crispy, then flip for 30 seconds on the meat side.

4. Deglazing and coating

   Remove the meat. Pour the white wine into the pan to loosen the drippings. Let reduce by half over high heat, then whisk in cold butter until the sauce coats the spoon. Return the meat for 10 seconds to glaze it.

Chef's tips

• Do not salt the ham side; the Parma ham provides all the necessary salt after reduction.
• Speed is key: if the veal cooks too long, it will become rubbery.
• Use wooden toothpicks; they hold better under heat than metal ones.

Storage

Consume immediately. This dish does not reheat well as the meat will toughen.