Saltimbocca alla Romana - Roman Stile Veal Bits

Super easy, extremely fast, absolutely delicious... this is how I can qualify this dish. And they don't exceed in calories! It is of Roman origin and can be found in most of the typical restaurants in Rome. The name comes from Italian: "Hop into my mouth" - Saltimbocca - but written in one word... You will see how these juice bits will literally jump into your mouth!!! 
In Central Italy the use of oil is almost a must but in this recipe it is obligatory to use butter that is almost "unknown" in the regional cuisine....

 
INGREDIENTS:
Servings: 4 (12 ready cutlets)

6 large veal scallops (about 400g)
6 slices prosciutto crudo
100-150 ml white wine
12 leaves of fresh sage
100ml water 
some flour (optional)
salt
pepper
50g butter


 
1. Beat the veal slices and cut them in two. You will have 12 slices.
2. Sprinkle some flour over the meat slices. It is an optional passage, some people do that and some don't...

3. Put a slice of Prosciutto Crudo that you cut into halves and a leaf of fresh sage over the meat, using a toothpick fix the three ingredients together.
Note: Prosciutto Crudo is an Italian type of raw aged ham. As the recipe is Roman, it's better to use Prosciutto, but you may try substituting it with slices of bacon.

4. Melt butter in a frying pan and cook the slices from the side of Prosciutto first, after a couple of minutes turn them over and cook for two minutes more to brown the meat. Try not to burn butter!!!

5. When the meat is slightly brown, add white wine and cover the pan with a lid. When the wine is evaporated take the slices out of the pan and keep them warm.
Note: I'd like to say couple of words about the wine you use for cooking: the wine should be the one you would willingly drink, not the one that has such an awful taste that you wanted to throw away. The taste of food will suffer from the bad wine...
 
6. Pour some water or chicken broth to the pan, rotate the pan in order to melt the sauce that became too dry. Cook it for a bit to thicken the sauce.

7. Serve Saltimbocca, 3 per serving, with their sauce, some salt and pepper to your liking and accompany with some sauteed vegetables. 

 

Buon Appetito!!!