Serving Italian for your holiday gathering? One bite of Chef Carmine's Saltimbocca alla Romana recipe below and guests will be saying, "buonissimo!"
Saltimbocca alla Romana by Chef Carmine Marzano
8 thin veal cutlets (About 1 pound)
8 thin slices Italian prosciutto ham (Parma)
8 fully-grown sage leaves
3 to 4 Tbsp. butter
1/2 cup dry white wine
Salt and freshly ground pepper
Carefully flatten the slices of meat with the smooth side of a meat mallet. Place 1 leaf of sage on each veal cutlet and spear the leaf onto the slice of meat with a wooden toothpick . Melt 2 tbsp. of butter in a large frying pan. Add cutlets and pan-fry 2 to 3 minutes on each side.
Lightly season the meat with salt and pepper, remove the cutlets from the pan, keep warm. Dilute the pan juices with 1/2 cup of white wine and bring to rapid boil. With a heat resistant whisk, dissolve 1 to 2 Tbsp. of butter into the sauce. Season with salt and pepper, return the cutlets to the pan, and heat them up quickly. Serve on preheated platter and drizzle with the pan juices. Pair with a dry white wine.
Catering by Carmine: Interested in having Chef Carmine host your holiday gathering or at-home cooking class? Contact firstname.lastname@example.org for more information.
Buon Appetito e Mangia!