Food Photography :: Veal saltimbocca, a Roman specialty, is a simple dish of sautéed veal cutlets, layered with prosciutto and fresh sage, and served with a buttery, lemony pan sauce. It's quick and easy to make, but to make it truly great, you have to pay attention to the details.
Veal Saltimbocca alla Romana - A Roman Classic - La Bella Vita Cucina
8 2-oz. veal cutlets ( from the veal top round) Kosher salt and freshly ground pepper 16 - 24 thin slices of prosciutto 16 sage leaves 1⁄2 cup flour 4 tbsp. olive oil 8 tbsp. unsalted butter 1⁄4 cup marsala 1 cup Chicken Stock