Veal Scaloppini with Prosciutto and Sage (Saltimbocca alla Romana) Recipe

Preparation: Put the flour on a large plate and add a pinch of salt. Dredge the veal slices in the flour, so that they are all well covered on both sides. Shake away the excess flour. Place a slice of prosciutto and a leaf of sage on each piece of meat. Secure the three together with a toothpick. In a large frying pan, put the olive oil and the butter, and turn the heat to medium. When the butter begins foaming, place the meat in the pan, add salt and pepper, and fry gently on both sides until light brown. Add the wine , turn the heat to medium high, and let the wine evaporate. Place on individual plates, covering the slices with the sauce and serve warm. Author's note: Scalloppini are very popular in Italy, but in the United States it is quite difficult to find a butcher who knows how to properly cut them. Scaloppini are thin slices of veal cut from the top round, and the slices should be cut across the vein of the muscles so that the fibers of the meat are short and the meat is tender. If they are cut along the vein, as they usually are in the States, the meat curls and toughens while cooking. To help prevent the meat from toughening, make the slices very thin and thump them with a meat pounder. Yield: 4 servings Recipe Source: The Timeless Art of Italian Cuisine by Anna Maria Volpi (Publisher Palatino, Inc) Reprinted with permission.