Saltimbocca alla Romana

Ingredients

• 8 thin veal escalopes, about 60g each
• 8 slices prosciutto crudo
• 8 large sage leaves
• 50g plain flour, for dusting
• 60g unsalted butter
• 120ml dry white wine
• Salt and black pepper

Before you cook

• Lay each escalope between two sheets of cling film and beat it gently with a rolling pin until it is an even 3mm thick.
• Trim the prosciutto slices so each one roughly matches an escalope.
• Wash the sage leaves and pat them dry.

Steps

1. Lay a slice of prosciutto over each escalope.
2. Set a sage leaf in the middle and pin it through the prosciutto and veal with a cocktail stick.
3. Season the bare veal side lightly with pepper, but go easy on the salt since the prosciutto is already salty.
4. Dust only the veal side of each saltimbocca with flour and tap off the excess.
5. Melt 40g of the butter in a large frying pan over a medium-high heat until it foams.
6. Lay the saltimbocca in the pan floured side down and cook them for two minutes, until browned.
7. Turn them over and cook the prosciutto side for one minute only.
8. Pour in the white wine and let it bubble and reduce for two minutes.
9. Lift the saltimbocca onto warm plates and pull out the cocktail sticks.
10. Swirl the remaining 20g of cold butter into the pan juices off the heat, until the sauce turns glossy.
11. Spoon the sauce over the saltimbocca and serve at once.