Saltimbocca alla Romana (Veal, Prosciutto, Sage — Pan Sauce)

Ingredients

• 4 veal cutlets (120g each, 8mm thick), from the loin
• 8 slices San Daniele DOP prosciutto
• 8 fresh sage leaves, whole
• 50g unsalted butter
• 30ml extra virgin olive oil
• 60ml dry white wine, Frascati or Pinot Grigio
• 100ml veal stock, high-grade
• Salt and Tellicherry black pepper

Method

1. 1
   Lay veal cutlets on a work surface and season lightly with salt; lay 1 sage leaf on each, then 2 prosciutto slices, overlapping slightly; fold in half and secure with a toothpick through the sage.
2. 2
   Heat butter and olive oil in a large shallow pan over medium-high heat until foam subsides.
3. 3
   Place saltimbocca in the pan, sage and prosciutto side down; sear for 2 minutes without moving, then turn and sear the veal side for 2 minutes until golden; transfer to a plate.
4. 4
   Deglaze the pan with wine, scraping up fond, and simmer for 1 minute to reduce by half; add veal stock and return to simmer.
5. 5
   Return saltimbocca to pan, prosciutto side up, and cook in the gentle sauce for 1–2 minutes until the veal reaches an internal temperature of 62°C (medium-rare).
6. 6
   Transfer saltimbocca to a warm serving platter; season sauce with salt and pepper; spoon sauce over meat and serve immediately.