Saltimbocca alla Romana
Ingredients
- 4 pcVeal cutlet (pounded very thin)
- 4 pcParma ham (thin slices)
- 4 pcSage fresh (whole leaves)
- 40 gUnsalted butter (cold, diced)
- 100 mlDry white wine (for deglazing)
- 30 gWheat flour (for dredging)
- 2 tbspExtra virgin olive oil (for cooking)
- 1 pinchFleur de sel (sparingly)
- 1 pinchBlack pepper ground (freshly ground)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. This dish does not reheat well as the meat will toughen.
