Saltimbocca alla Romana

Method

1. Cut the veal noce into thick slices and pound them between two sheets of parchment paper to the desired thickness.
2. Boil the chicory in boiling water for 2 minutes, then drain.
3. In a pan, heat oil with garlic and chili pepper, add the chicory and sauté until it starts to stick slightly to the bottom.
4. Take a slice of veal, place a sage leaf on it, and cover with a slice of prosciutto. Do not use toothpicks.
5. Lightly flour the saltimbocca.
6. In a pan, melt clarified butter over high heat. Cook the saltimbocca for about 1.5 minutes per side until golden.
7. Remove the saltimbocca and discard the used clarified butter.
8. In the same pan, add fresh butter, two cloves of garlic, and a sage leaf. Deglaze with white wine (Frascati) and scrape the fond.
9. Add a splash of water if needed, season with salt, and return the saltimbocca to the pan to coat with the sauce.
10. Serve the saltimbocca with the sautéed chicory.