Saltimbocca alla Romana with Sage Brown Butter Sauce, Parmesan Polenta, and Roasted Asparagus

Saltimbocca alla Romana with Sage Brown Butter Sauce, Parmesan Polenta, and Roasted Asparagus

Experience a Roman classic with delicate veal cutlets topped with prosciutto and sage, pan-fried to perfection and finished with a luscious brown butter sauce. Served with creamy Parmesan polenta and crisp roasted asparagus.

Dietary

Tags

Ingredients

Instructions

  1. Preheat oven to 400°F. Prepare the asparagus: on a small baking sheet, toss 1/4 pound trimmed asparagus spears with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 8-10 minutes, or until tender-crisp. Set aside.
  2. Lay the veal scaloppini flat. Top each piece with 1 fresh sage leaf and 0.5 slice prosciutto. Gently press them to adhere. Lightly dredge the veal in 2 tablespoons all-purpose flour, making sure the sage and prosciutto stay attached. Shake off any excess flour.
  3. For the polenta: Bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in a medium saucepan. Slowly whisk in 1/3 cup medium-grain polenta in a thin stream to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 25-30 minutes until creamy and thick. You may need to add a splash more water or chicken broth if it gets too thick.
  4. Once polenta is cooked, remove from heat. Stir in 1 tablespoon unsalted butter and 1/4 cup freshly grated Parmesan cheese. Cover and keep warm.
  5. While polenta cooks, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a medium skillet over medium-high heat. Once the butter is melted and sizzling, carefully add the veal, prosciutto-side down.
  6. Sear the veal for 2-3 minutes until golden brown. Flip and cook for another 1-2 minutes, or until cooked through and tender. Be careful not to overcook. Remove veal from the skillet and set aside on a warm plate.
  7. To the same skillet, add the remaining 1 tablespoon unsalted butter. Cook over medium heat, swirling constantly, until the butter turns a light golden brown and smells nutty, about 1-2 minutes. Be careful not to burn it.
  8. Deglaze the pan by carefully pouring in 1/4 cup dry white wine. Stir, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  9. Add 1/4 cup chicken broth and 1 teaspoon lemon juice to the pan. Bring to a gentle simmer and cook for 2-3 minutes, or until the sauce slightly thickens. Season with remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  10. Return the veal to the skillet for a brief moment, spooning the sauce over it. Serve immediately with a generous portion of creamy Parmesan polenta and roasted asparagus. Drizzle extra brown butter sauce over the veal and polenta.

Notes

Ensure your veal is pounded very thin for quick cooking. The key to successful polenta is constant stirring and adding liquid gradually. The brown butter sauce can turn bitter if overcooked, so watch it carefully for color and aroma.

Nutrition (per serving)