Veal scaloppine
Thin veal scaloppine carry prosciutto and sage in the saltimbocca recipe published by Turismo Roma.
- Roman preparation
- Saltimbocca
- Recipe cut
- Small, thin slices from the noce
At the table
For Turismo Roma’s version, cut small scaloppine from the noce, gently pound them and fix sage and prosciutto over each slice. Flour the underside before pan cooking with oil, butter and white wine. Keep this preparation distinct from other uses of veal slices.
Ask for slices suited to the dish and follow the recipe’s handling. Keep the cut distinct from a whole girello or a bone-in shank.
