Saltimbocca Alla Romana

Ingredients

Veal scallops

4 (about 1 pound)

Prosciutto slices

4 slices

Fresh sage leaves

8 leaves

All-purpose flour

1/2 cup

Unsalted butter

4 tablespoons

White wine

1/2 cup

Salt

to taste

Black pepper

to taste

Toothpicks

as needed

Instructions

1. Begin by placing a sage leaf on top of each veal scallop, pressing gently to adhere it to the meat.
2. Wrap each veal scallop with a slice of prosciutto, securing it with a toothpick if necessary to hold everything together.
3. Season the wrapped veal scallops generously with salt and freshly cracked black pepper on both sides.
4. Dredge each veal scallop in all-purpose flour, shaking off any excess to ensure a light and even coating.
5. In a large skillet, melt the unsalted butter over medium heat until it foams slightly, indicating it's ready for cooking.
6. Carefully add the veal scallops to the skillet and cook for 2-3 minutes on each side, or until they are beautifully golden brown and cooked through.
7. Once cooked, remove the veal scallops from the skillet and set them aside on a warm plate to keep them hot.
8. Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom with a wooden spoon to incorporate all the flavors.
9. Allow the wine to simmer for 2-3 minutes, letting it reduce slightly and concentrate the flavors into a rich sauce.
10. Return the veal scallops to the skillet, cooking for an additional 1-2 minutes in the wine sauce, allowing them to absorb the wonderful flavors.
11. Serve the Saltimbocca alla Romana hot, garnished with fresh sage leaves for a burst of color and added aroma.