Saltimbocca A La Romana - Quick. Easy. Decious. (e59)

Buon Giorno A Tutti. In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), effortlessly whips up a delicious classic Italian dish that transports her back to a trattoria in Rome. Classically, Saltimbocca a la Romana is made with veal, however, especially in North America, you commonly see it done with chicken or pork. To prepare this dish, you will need the following ingredients:

- 5 veal cutlets pounded thin (chicken or pork if you prefer)
- 5 slices of prosciutto
- a handful of sage
- flour to dredge the cutlets
- 100 grams of butter (50 grams to fry the cutlets and 50 for the sauce)
- 125 ml of white wine
- a drizzle of extra virgin olive oil (EVOO)
- salt & pepper to taste
- toothpicks to hold the sage and prosciutto in place

Top each cutlet with a slice or prosciutto and sage, using a toothpick to secure them in place. You will melt 50 grams of butter and drizzle some EVOO, to fry the cutlets. Fry the cutlets about 2 minutes each side, starting with the prosciutto side down. Once the cutlets are cooked, remove them from the heat and cover.

With the remaining butter and juice, continuing with med-high heat, add another 50 grams of butter and 125 ml of white wine, season if desired, and reduce the liquid by half. If you use salted butter, given the saltiness of the prosciutto, be sure to taste before seasoning further. The liquid only takes a few minutes to reduce. Then stir, and spoon the sauce on top of the cutlets!

Buon appetito!!

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Видео Saltimbocca A La Romana - Quick. Easy. Decious. (e59) канала Nonna Mia!