I learned this in Rome from Diane Epstein, a really neat New York
Mom who moved with her husband and 2 sons to Rome.
This is similar to the Chicken Rolls from Florence. The Italians love this way of cooking thinly
sliced meat.
Originally this recipe called for whole sage
leaves but my boys hated biting into a whole leaf so now I chop them.
Serves 4
4 veal cutlets, pounded thin
4 tablespoons flour, for dredging
8 sage leaves, chopped finely
4 slices of prosciutto
4 tablespoons olive oil
4 tablespoons butter
Kosher salt and fresh ground pepper
1/3 cup white wine (optional)
Dredge veal slices in flour.
Place chopped sage leaves on top of veal
cutlet.
Place slice of prosciutto on top of chopped
sage leaves.
Fold in 1 side then other - secure with a
toothpick.
Sauté in some olive oil and butter -
approximately 2-3 minutes each side until cooked through but not tough.
Add salt and pepper to taste.
Optional:
Take veal saltimbocca out of sauté pan.
Add 1/3 cup white wine to your pan and cook stirring any bits in the pan
for approximately 2 minutes. Pour over
your veal.
Diane didn’t use this white wine step but I guess
the Irish in me always wants to find some way of using alcohol in my cooking!
