Dinner · 25 min · italian

Saltimbocca alla Romana

Weeknight-friendly Italian cooking: Saltimbocca alla Romana comes together in 25 minutes with veal cutlets, prosciutto, and not much else. It is weeknight cooking that still hits your targets — 44 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1.5 lb Veal cutlets
• 8 slices Prosciutto
• 16 leaves Fresh sage
• 4 tbsp Butter
• 1/2 cup Dry white wine
• 1/4 cup All-purpose flour

Steps

1. Pound the veal cutlets to an even quarter inch. Even thickness means even cooking — thin spots overcook in seconds.
2. Lay a sage leaf on each cutlet, top with prosciutto, and pin with a toothpick. The prosciutto bastes the veal as it cooks.
3. Dust lightly with flour and sear prosciutto-side down in foaming butter, 2 minutes, then flip and cook 1 minute more.
4. Remove the veal to a warm plate. Pour in the wine and boil 2 minutes, scraping up the browned bits into a pan sauce.
5. Swirl in the remaining butter off the heat until the sauce turns glossy.
6. Spoon the sauce over the cutlets, pull the toothpicks, and serve at once with the pan juices.

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