Ingredients
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Saltimbocca alla Romana (Veal with Prosciutto and Sage) with Sautéed Spinach
Ingredients (Serves 4)
For the Saltimbocca:
- 8 veal cutlets (about 3 oz each), pounded thin (or chicken)
- 8 slices prosciutto
- 8 fresh sage leaves
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- Salt and freshly ground black pepper, to taste
- Optional: Lemon wedges for serving
For the Sautéed Spinach:
- 1 pound fresh spinach, washed and dried
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Prepare the Saltimbocca
- Assemble the Cutlets:
- Lay a slice of prosciutto over each veal cutlet. Place a sage leaf on top of the prosciutto. Secure with a toothpick.
- Dredge the Veal:
- Lightly dust each cutlet with flour, shaking off the excess.
- Cook the Veal:
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook the veal cutlets, sage-side down, for 2-3 minutes. Flip and cook the other side for 2 minutes. Remove and set aside.
- Deglaze the Pan:
- Pour the white wine into the skillet to deglaze, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- Add the remaining 1 tablespoon of butter to create a glossy sauce. Season with salt and pepper.
- Return the Veal:
- Place the veal back in the skillet and spoon the sauce over the top. Simmer for 1-2 minutes to reheat.
2. Sauté the Spinach
- Heat the olive oil in a separate skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Add the spinach and sauté until wilted, about 3-5 minutes. Season with salt and pepper.
3. Serve
- Plate the veal cutlets and drizzle with the pan sauce. Serve with the sautéed spinach on the side.
- Optional: Garnish with a wedge of lemon for a bright finish.
