Scaloppine alia Romana

One of the great classic dishes of Rome, Scaloppine alia Romana (skah-law-pee-nee allah roh-mah-nah) is also sometimes called Saltimbocca – which in Italian literally means ”jump in the mouth. Which, when the dish is properly made, it practically does, it’s so good! Serve with buttered

French beans and a tossed mixed salad for a delightful meal. Scaloppine alia Romana would be beautifully complemented by a well-chilled Orvieto wine.

4 veal escalopes, pounded thin

2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons chopped fresh sage or

1 teaspoon dried sage

4 slices prosciutto

2 oz. butter

2 fl. oz. dry white wine

In a large, shallow dish, marinate the escalopes in the 2 tablespoons of lemon juice for 30 minutes, basting occasionally. Remove the escalopes from the dish and pat them dry with kitchen paper towels. Lay them out flat on a working surface. Rub them all over with the salt, pepper and half of the sage. Place one slice of ham over each escalope and, using a sharp knife, trim the ham until it is the same size as the escalope. Secure them together with cocktail sticks and set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the remaining sage and cook, stirring constantly, for 1 minute. Place the escalopes in the pan and fry them for 3 to 4 minutes on each side, or until they are lightly and evenly browned. Pour over the wine and cook for a further 2 minutes, stirring occasionally.

Remove the pan from the heat and transfer the escalopes and pan juices to a warmed serving dish. Remove the cocktail sticks and serve at once.

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