This traditional Italian saltimbocca features tender veal topped with prosciutto and sage, sautéed in a buttery white wine sauce. The dish is simple yet rich in flavor, offering a perfect balance of savory and aromatic notes.
Ingredients extracted via AI
4 plátky veal fillet4 plátky prosciuttog sage50 g butter0.5 pohár white wine1 PL extra virgin olive oilfloursaltblack peppertoothpicks
Procedure generated via AI
Prepare thin slices of veal fillet, or use chicken if preferred. Place the meat between two sheets of parchment paper and gently pound with a meat mallet until evenly thin.
Lay out four slices of authentic Italian prosciutto, preferably Parma.
Place one slice of prosciutto on each veal slice, add a sage leaf on top, and secure everything with a toothpick to keep it together.
Lightly coat the meat on both sides with flour.
In a skillet, melt butter with a tablespoon of extra virgin olive oil over medium-low heat to prevent burning.
Add fresh sage leaves to the butter and oil to infuse the oil with their flavor.
Once the butter has melted, add the prepared veal rolls with sage and prosciutto to the pan. Sear on one side for several minutes until golden.
Flip the meat, pour in half a glass of white wine, and continue cooking over low heat to create a delicate sauce from the flour, butter, and wine.
Season with salt and generously with black pepper to bring out the authentic Roman flavor.
Cook the meat for about another minute, allowing the prosciutto to crisp slightly without drying out the veal.