Saltimbocca alla Romana had been on my to-do list for the last 3 months or so. But I hadn’t gotten further than the “look up recipes for a possible mashup and drool while looking at the pictures” phase. Until today’s dinner. Well I am a huge fan of beurre blanc and the beurre blanc-like sauce complimented this dish perfectly. Not much to say about prosciutto, is there any dish it hasn’t improved?
The family loved it, but I, being the skeptical cook, wished for a more tender cut. The cut is originally very tender (pink) veal cutlets, but I had some entrecote on hand, so had to do with. Not the ideal meat, but it did give in to a little pounding. I’ll probably repeat this recipe with chicken thighs or veal cutlets whenever we have some leftover white wine.













