Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana

1. 1

   Place 1 sage leaf and 1 slice of ham on 1 side of each of the veal cutlets, and secure with a toothpick.

2. 2

   In a 12 to 14-inch saute pan, heat 2 tablespoons butter over high heat until it foams and subsides.

3. 3

   Season each cutlet with salt and pepper and pan-fry 2 minutes on each side.

4. 4

   Remove and keep warm.

5. 5

   Keeping the pan hot, pour the wine into the pan and stir with a wooden spoon to dislodge the browned bits on the bottom of the pan.

6. 6

   Whisk in the remaining 2 tablespoons of butter, season with salt and pepper, and return the cooked cutlets to the pan to reheat.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.