Saltimbocca alla Romana lightly pound veal cutlets. Sprinkle with the juice of one lemon and season on both sides with salt and pepper. On the top of each cutlet, place a leaf of sage and a slice of ham with a wooden skewer. Heat the oil in a frying pan and fry the meat for 3 minutes on each side. Remove the cutlets and keep warm. Deglaze the pan with the wine and cook a little. Season with salt, pepper and a little sage. If you like, you can thicken the sauce with locust bean gum.
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