Saltimbocca alla romana (Roman-style veal medallions)

saltimbocca_alla_romana_(roman-style_veal_medallions)

Saltimbocca alla romana is a classic Italian dish that has been enjoyed for many generations. It is a simple and delicious meal that is made with veal medallions, prosciutto, sage leaves, and a white wine sauce. This dish is popular in Rome, and it is often found in restaurants and homes across Italy.

The dish is named saltimbocca, which means ‘jump in the mouth’, and it certainly lives up to its name. The tender veal combined with the salty prosciutto creates a flavor explosion that will leave you wanting more. The sage leaves add a fragrant aroma to the dish, and the white wine sauce complements the flavors perfectly.

One of the great things about Saltimbocca alla romana is that it is easy to prepare. You only need a few ingredients, and the cooking process is quick and straightforward. The dish is perfect for a weeknight dinner or for entertaining guests, and it pairs well with a variety of side dishes.

To start, you will need to gather your ingredients. You will need veal medallions, thinly sliced prosciutto, fresh sage leaves, all-purpose flour, unsalted butter, olive oil, salt, and pepper. For the sauce, you will need dry white wine, chicken broth, and lemon juice.

Before you start cooking, make sure your veal medallions are pounded thin. This will help them cook evenly and quickly. Once you have your medallions ready, season them with salt and pepper, then wrap them with a slice of prosciutto and a few sage leaves.

Next, dust the veal with flour, making sure to shake off any excess. In a large skillet, melt some butter and add a splash of olive oil. Once the butter is melted, add your veal medallions to the skillet and cook them for about 2-3 minutes on each side or until they are golden brown.

Once your veal medallions are cooked, remove them from the skillet and set them aside. In the same skillet, add your white wine, chicken broth, and lemon juice. Bring the sauce to a boil and cook it for a few minutes until it reduces and thickens slightly.

Finally, add your veal medallions back to the skillet and cook them for another minute or so until they are heated through. Serve your Saltimbocca alla romana on a platter, drizzled with the white wine sauce, and topped with additional sage leaves.

In conclusion, Saltimbocca alla romana is a classic Italian dish that is widely loved and enjoyed. Its simple preparation and delicious flavors make it the perfect meal for any occasion. Once you try this dish, you will quickly understand why it has become a staple in kitchens all across Italy. So, gather your ingredients and give this recipe a try. It’s sure to be a crowd-pleaser.

Ingredients:

  • 4 veal scaloppine
  • 4 slices of prosciutto
  • 4 sage leaves
  • all-purpose flour
  • salt
  • black pepper
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 3 tablespoons butter

Instructions:

  1. Place the veal scaloppine between two sheets of plastic wrap and lightly pound them with a meat mallet until thin.

  2. Season the veal with salt and pepper, and dredge them in flour, shaking off any excess.

  3. Place a slice of prosciutto and a sage leaf on top of each veal scaloppine, securing them with toothpicks.

  4. Heat a large skillet over medium-high heat and add 1 tablespoon of butter. When the butter melts, add the veal and cook for 2 minutes on each side, until golden.

  5. Remove the veal from the skillet and keep it warm on a plate.

  6. Pour the white wine and chicken broth into the skillet and scrape any brown bits from the bottom with a wooden spoon.

  7. Reduce the sauce for 3-4 minutes, until it thickens.

  8. Remove the toothpicks from the veal medallions and pour the sauce over them.

  9. Melt the remaining butter in the skillet and pour it over the veal.

  10. Serve hot and enjoy your delicious Italian Saltimbocca alla romana!