Saltimbocca alla Romana with Veal

Step by step

1. 1

   Pound schnitzels, season with pepper (no salt – ham is salty).

2. 2

   Place 1 slice of ham on each schnitzel.

3. 3

   Secure 2 sage leaves with a toothpick.

4. 4

   Lightly dredge ham side in flour.

5. 5

   Heat butter and olive oil in a pan.

6. 6

   Fry saltimbocca ham side down for 2 min.

7. 7

   Flip, fry another 1 min, remove.

8. 8

   Deglaze with white wine, briefly reduce.

9. 9

   Return saltimbocca to pan, briefly warm.

10. 10

    Serve immediately covered with the sauce.