Roman-style veal cutlets
Roman-style veal cutlets, named for the "morsels of meat" that make up the dish, are a symbol of Capitoline cuisine, renowned for their rich, aromatic flavour. Thinly sliced veal is beaten and enhanced with prosciutto and fragrant sage leaves, then cooked in a pan with butter and white wine.
During our course, you'll learn how to prepare succulent saltimbocca packed with flavour, following the advice of the Casa Artusi school.
- Duration
- 1 hour
- Difficulty
- 3
Ingredients
- 400g slices of veal
- 100g slices of prosciutto
- 1 sachet of sage
- 50g butter
- 150ml white wine
- 100g flour (type 00)
- Salt and pepper to taste
Tools
- 18 cm knife
- absorbent paper
- baking paper
- cutting board
- kitchen tongs
- meat tenderizer
- non-stick pan
- toothpick
Start Cooking
Lesson 1

1. Cleaning and Cutting the Meat
Lesson 2

2. Composition
Lesson 3
