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Growing Chefs! Ontario Saltimbocca alla Romana
Saltimbocca alla Romana
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Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Lay a sheet of saran wrap onto the table, then place the veal escalopes atop, covering with another sheet of saran wrap. Pound these until about 1 cm thick using the meat mallet. Season both sides of the veal with a little bit of black pepper.
Lay 2 sage leaves on top of each piece of veal, then lay the veal on top of 2 pieces of prosciutto. Roll this up nice and tight.
Get Cooking!
Heat a frying pan over medium heat with butter and olive oil until butter is completely melted. Place the veal into the pan frying all around until evenly golden brown, about 5 – 6 minutes. Remove these from the pan using tongs, then add the marsala. Using a wooden spoon, scrape the bottom of the pan to deglaze. Bring the marsala to a boil and let simmer until reduced by about half in volume. Once reduced, remove from heat and stir in 2 tablespoons of cold butter until sauce becomes glossy.
Squeeze fresh lemon juice over veal and top with marsala sauce to serve.
![](https://optimise2.assets-servd.host/outgoing-trotter/staging/branding/Screenshot-2021-04-28-at-17.52.44.png?w=1430&auto=compress%2Cformat&fit=crop&fp-x=0.5&fp-y=0.5&dm=1619625197&s=8286ea2ee203c7e4b876b38e09bba12d)
Growing Chefs! Ontario Recipe
Saltimbocca alla Romana
![](https://optimise2.assets-servd.host/outgoing-trotter/staging/heroes/Saltimbocca-alla-Romana.jpg?w=768&h=432&q=60&fm=jpg&fit=crop&fp-x=0.5&fp-y=0.5&dm=1651180057&s=ae298b71d18664275dcc8d8a3e1fc4b7)
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Lay a sheet of saran wrap onto the table, then place the veal escalopes atop, covering with another sheet of saran wrap. Pound these until about 1 cm thick using the meat mallet. Season both sides of the veal with a little bit of black pepper.
Lay 2 sage leaves on top of each piece of veal, then lay the veal on top of 2 pieces of prosciutto. Roll this up nice and tight.
Get Cooking!
Heat a frying pan over medium heat with butter and olive oil until butter is completely melted. Place the veal into the pan frying all around until evenly golden brown, about 5 – 6 minutes. Remove these from the pan using tongs, then add the marsala. Using a wooden spoon, scrape the bottom of the pan to deglaze. Bring the marsala to a boil and let simmer until reduced by about half in volume. Once reduced, remove from heat and stir in 2 tablespoons of cold butter until sauce becomes glossy.
Squeeze fresh lemon juice over veal and top with marsala sauce to serve.