In the Kitchen: Saltimbocca alla Romana (Veal Saltimbocca)

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).

Ingredients:

  • 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

saltimbocca-ingreds

Directions:

  1. Slice the cutlets in half and place them between two sheets of parchment paper then gently pound each cutlet 1/4-inch thick.
  2. 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.
  3. Lightly dust the same side of each piece of veal with a small amount of flour. Shake to get rid of the excess flour.
  4. On the other side of the cutlet, using a toothpick, secure a slice of prosciutto and a sage leaf on top.
  5. 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.
  6. 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.
  7. Repeat with the remaining cutlets using a clean skillet. Serve the cutlets on a large platter and drizzle with the sauce from the cooking

saltimbocca-finished

Cooking Tip:
Removing fat and nerves from veal cutlets will prevent curling up.