Roman-style veal cutlets | Italian family dinner | Original recipe

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Saltimbocca alla Romana are a traditional and tasty second course, typical of Roman cuisine. Saltimbocca are prepared with slices of veal on which raw ham and sage leaves are placed, all freed with a toothpick. The meat is cooked in a pan with a generous dose of butter and is blended with white wine; everything creates a creamy sauce, perfect for making a slipper with a slice of bread.
Saltimbocca are served hot and are often accompanied by side dishes such as baked potatoes or au gratin vegetables, but they are also excellent with a fresh salad. This dish is loved all over the world for its combination of intense flavors and its simplicity of preparation. In America it is known by the name "Roman-style veal cutlets".
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INGREDIENTS
300 g of thin slices of veal
80 g of raw ham
20 g of sage leaves
30 g of re-milled semolina (or white flour)
a small glass of white wine
salt and pepper
toothpick
30 g of butter
a drizzle of EVO oil

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