Executive Chef Christiano Labia of Massimo, joined us in The Rhode Show kitchen to show us how to make their Saltimbocca alla Romana (Vea Saltimbocca).
- 6 Veal cutlets (about 2 pounds)
- Kosher salt and freshly ground black pepper
- 12 slices prosciutto di Parma
- 12 large sage leaves, plus more for garnish
- 1/2 cup of all purpose flour
- 2 tablespoons of unsalted butter
- 2 tablespoons olive oil
- 1 cup dry white wine
- Slice the cutlets in half and place them between two sheets of parchment paper then gently pound each cutlet 1/4-inch thick.
- Sprinkle each cutlet with salt and freshly ground black pepper on one side only; do not add salt to the other side. Prosciutto will be on and it will become too salty.
- Lightly dust the same side of each piece of veal with a small amount of flour. Shake to get rid of the excess flour.
- On the other side of the cutlet, using a toothpick, secure a slice of prosciutto and a sage leaf on top.
- In a large nonstick skillet, melt the butter and the extra virgin olive oil over medium-high heat. Then add the veal cutlets, prosciutto-side up, into the pan.
- Cook about 4-5 minutes on one side. Add the wine to the skillet and cook until wine evaporates and releases a beautiful aroma, about 2-3 minutes.
- Repeat with the remaining cutlets using a clean skillet. Serve the cutlets on a large platter and drizzle with the sauce from the cooking
Removing fat and nerves from veal cutlets will prevent curling up.