Dinner Tonight: Saltimbocca Alla Romana Recipe

1. 1

   Lightly pepper the veal cutlets to taste, then lay 2 slices prosciutto on one side of each cutlet so that it covers the surface of the meat. Press gently to adhere. Using a toothpick, pin 2 sage leaves to each cutlet on top of the prosciutto. Dredge each piece in the flour, shaking off any excess.

2. 2

   Once all the meat is cooked, drain any remaining fat or oil and deglaze the pan with the marsala, scraping up brown bits. Reduce by half, then add the stock and reduce by half again (total reducing time about 5 minutes). Stir in the remaining butter (4 tablespoons).

3. 3

   Return the meat to the pan and cook until everything is hot and the sauce has thickened slightly. Remove the toothpicks before serving.

* Per serving · 4 servings · Values may vary.