Debi Mazar's Saltimbocca alla Romana
The actress and her chef-hubby Gabriel Corcos make one unforgettable Valentine's meal
Nothing says “I love you” like a home-cooked meal, and if you make Debi Mazar’s Saltimbocca alla Romana (prosciutto-topped veal), we can guarantee you’ll be getting lots of love!
This recipe, adapted from Mazar and chef-husband Gabriel Corcos’s Extra Virgin Cooking Channel show, is easy to make – they swear it only takes 20 minutes! – but will definitely impress your date. Want to include the kids in your evening? Mazar says this is definitely a kid-friendly meal, so simply double the recipe to serve four.
Saltimbocca alla Romana
• 2 veal cutlets
• Kosher salt and freshly ground black pepper
• 4 slices prosciutto di Parma
• 4 large sage leaves, plus more for garnish
• All-purpose flour, for dredging
• 1 tsp. unsalted butter
• 1 tsp. olive oil
• ¼ cup dry white wine
1. Slice the cutlets in half and pound each cutlet ¼-in. thick. Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto will be on or it will become too salty.
2. Using a toothpick, secure a slice of prosciutto and a sage leaf on top of each cutlet.
3. Add some flour to a plate, sprinkle with salt and pepper and whisk together. Dredge each cutlet through the flour, shaking to get rid of the excess flour.
4. In a 12-in. skillet, melt the butter in the olive oil over medium-high heat. Then add the cutlets, prosciutto-side down, into the pan. Cook about 3 minutes on each side. Add the wine to the skillet and cook until the sharp smell of the wine is cooked off, about 3 minutes. Serve the cutlets on a large platter and drizzle with the sauce. Garnish with fresh sage.
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011