Saltimbocca Alla Romana

Serving: 348 g

Ingredients

• veal180 g
• prosciutto40 g
• butter20 g
• olive oil8 g
• flour10 g
• spinach90 g

Recipe steps

1. Beat the veal thin between two sheets of paper.
2. Lay a sage leaf and a slice of prosciutto on each piece and pin it with a cocktail stick.
3. Flour the veal side only and fry it in butter and oil, prosciutto side down first, for barely a minute a side.
4. Take the meat out, deglaze with white wine and swirl in cold butter to make a glossy sauce.
5. Pour it over and serve with wilted spinach. Overcooking turns the veal to leather in seconds.

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