Saltimbocca Alla Romana
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Cut the meat into 1-inch thick steaks. Between 2 plastic film, open the meat with the help of a meat hammer, so that it is a very thin fillet.
Season with salt and pepper and place 2 sheets of ham on each meat. Place 2 sage leaves over the ham and secure with a toothpick.
Turn the fillets, season with salt, pepper and sprinkle with wheat flour.
In a very hot skillet, melt the butter and brown the fillets, sage side down, for 1 minute.
Flip and leave for another 1 minute. Add the wine and wait for it to evaporate a little until it forms a creamy sauce.
Serve with the accompaniment of your choice. I love it with rustic potatoes.
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