Saltimbocca alla Romana

Method

1. 01

   Step 1

   Pat cutlets dry and gently flatten to 5 mm. Top each with prosciutto and sage, securing with toothpicks.

2. 02

   Step 2

   Dust only the underside of each cutlet with flour.

3. 03

   Step 3

   Heat oil and half the butter in a skillet. Cook cutlets in batches, sage side up for 2 minutes, then turn and cook until the meat reaches 63°C; transfer and rest 3 minutes.

4. 04

   Step 4

   Add wine and stock to the pan and simmer 3–4 minutes. Whisk in remaining butter and pepper.

5. 05

   Step 5

   Remove toothpicks before serving with the pan sauce.