Saltimbocca alla romana

Ingredients

• 1000 g small veal cutlets (8 small veal cutlets)
• Salt
• Pepper
• 160 g Parma ham (8 thin slices)
• 12 sage leaves
• 2 tbsp olive oil
• 100 ml dry white wine
• 8 slices ciabatta

Instructions

1. 1.

   Pat the veal cutlets dry and gently pound between two freezer bags. Season with salt and pepper.

2. 2.

   Attach one slice of ham and one sage leaf to each cutlet using a toothpick.

3. 3.

   Heat olive oil in a large skillet and brown the cutlets over medium heat for 4–5 minutes total, turning once. Remove and keep warm.

4. 4.

   Deglaze the pan with white wine and bring to a boil.

5. 5.

   Plate the cutlets with the sauce, sprinkle with remaining sage leaves, season with pepper, and serve with two slices of ciabatta on top.