Okay… It has been way too long since I posted. Time to get back after it.
While I hate to admit it, I have been watching more than my fair share of Netflix cooking shows lately. These shows are always a source of inspiration from me. From watching techniques to getting new recipe ideas, I could literally watch them all day. I’ve actually been watching a new one lately called The Big Family Cooking Showdown. I’m on the 4th or 5th episode and already have a list of recipes I want to try, including the one I made today. Hopefully that will be a good push to get me back into this blog!
Saltimbocca alla Romana is Veal, lined with Prosciutto and Sage, and served with a white wine, lemon-buttery pan sauce. Prior to watching one of the families make it on the show, I had never heard of it. Luckily, I went digging through my cookbooks and found a recipe for how to make it. Here’s how I made it:
4 Veal Cutlets – Thinly sliced
4 Slices of Prosciutto
8 Fresh Sage Leaves
4 tablespoons Olive Oil
2 tablespoons Unsalted Butter
1/2 cup Dry White Wine
1/2 cup Chicken Stock
Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage.
Place a large skillet over medium heat. Heat the oil and 1 tablespoon of the butter. Once the butter has melted and the oil is brought up to temperature, place the veal in the pan, prosciutto-side down. Cook for 2-3 minutes, until the prosciutto is crispy. Then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
Add the wine to the pan. Tip: make sure you stir to bring up all the good pieces of flavor on the bottom. Let the wine cook down for a minute so that some of the alcohol-flavor is removed. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper to taste (but remember, prosciutto is very salty). Once the sauce is made, pour it over the saltimbocca.
Garnish with sage leaves and lemon wedges; serve immediately.