Italy

Saltimbocca alla Romana, made with supermarket ingredients

Name: Saltimbocca alla Romana
Total time: 15 min
Yield: 2
Cuisine: Italy
Ingredients: veal cutlets 250 g; prosciutto slices 4 slices; fresh sage leaves 4; unsalted butter 2 tbsp; dry white wine 60 ml; all-purpose flour 2 tbsp; salt 1/4 tsp; black pepper 1/4 tsp

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

15 min2 to wash

3 lazy steps

1
Pound veal cutlets thin, top each with a sage leaf and a slice of prosciutto, and secure with a toothpick.
2
Dredge the bottom of the veal in flour and sear in butter over medium-high heat until browned, about 2 minutes per side.
3
Pour white wine into the pan, scraping up browned bits, and simmer for 1 minute to create a glossy sauce to spoon over the veal.

How it's eaten in Italy

In Italy, it is served hot immediately with the pan juices and crusty bread to sop up the sauce.

Ingredients (serves 2)

veal cutlets250 g
Swap: thin chicken cutlets 250 g（cheaper・easier to find）
prosciutto slices4 slices
fresh sage leaves4
unsalted butter2 tbsp
dry white wine60 ml
all-purpose flour2 tbsp
salt1/4 tsp
black pepper1/4 tsp

Authentic ingredients in Italy

veal cutlets250 g
prosciutto slices4 slices
fresh sage leaves4
unsalted butter2 tbsp
dry white wine60 ml
all-purpose flour2 tbsp
salt1/4 tsp
black pepper1/4 tsp

Optional authentic touch
Dredging only the plain veal side leaves the prosciutto crisp while thickening the sauce.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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