Veal Saltimbocca (I Saltimbocca alla Romana)

ingredients for 4:

  • 250 g veal (tender thinly sliced veal or scaloppini)
  • 5 ham slices
  • 1/2 cup marsala wine
  • 8 fresh sage leaves
  • 30 g butter
  • flour q.b.
  • salt and pepper

cooking directions:

Place a slice of ham over each slice of veal with a sage leaf in the center and keep them together with a toothpick (without rolling or folding). Lightly dust the saltimbocca with flour and sauté in 1 tbsp of butter over medium flame for 5 minutes per side. When both sides are gently brown, pour in the marsala and let it evaporate. Add salt and pepper to taste and place the saltimbocca on a serving platter, pouring the sauce on top. Serve them immediately!