Saltimbocca alla Romana con salvia fritta

This Roman-style veal cutlet consists of bundles of thin pieces of veal, prosciutto and sage leaves dipped in flour and fried. Served with battered sage leaves, it's easy to understand why the name of the dish (saltimbocca) literally means 'leap into the mouth'.

• serves

  4

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Mid

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Ingredients

• 4 veal minute steaks, about 200 g each
• 6 thin slices prosciutto di Parma, cut in half
• 16 sage leaves
• 150 g (1 cup) plain flour
• 50 ml extra-virgin olive oil
• 25 g butter
• 1 garlic clove, crushed
• 150 ml dry white wine
• sourdough and lemon wedges, to serve

Fried sage

• 100 g (⅔ cup) plain flour
• 2 tsp baking powder
• 150 ml lager
• large pinch black pepper
• olive oil, for shallow-frying
• 12 sage leaves

Instructions

1. Beat the meat with a mallet until thin, then cut each steak into three pieces. Press a piece of prosciutto onto each piece, then place a sage leaf on top. Fold the meat to half and enclose the prosciutto and sage, trying to keep it flat.
2. Place the flour in a shallow bowl. Dip each steak in the flour, shake off the excess, and then place on a tray.
3. Heat the oil and butter in a large heavy-based frying over medium heat. Add the garlic and remaining sage leaves, then add the veal, sage leaf-side down and cook for 3–4 minutes or until the prosciutto is crisp. Turn and cook for another 1–2 minutes or until the veal is almost cooked through. Deglaze the pan with the wine, scraping up any bits caught on the base. Simmer for 1-2 minutes to cook out the alcohol.
4. Meanwhile, for the fried sage, place the flour, baking powder, lager and pepper in a large bowl and whisk to combine. Heat 3 cm oil in a deep frying pan over medium heat (a cube of bread will turn golden in 15 seconds when the oil is hot enough).
5. Working in batches, coat the sage leaves in the batter, shaking off any excess, then fry for 1 minute on each side or until golden and crisp. Drain well on paper towel, then season with salt.
6. Transfer the saltimbocca to a serving platter, drizzle over the pan juices over and serve immediately, with sourdough, lemon wedges and the crunchy sage leaves.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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