Saltimbocca del Circolo

Founded in 1971 in Luxembourg by Italian workers and communist activists, the Circolo Culturale e Ricreativo Eugenio Curiel became an essential gathering place for the Italian community, fostering cultural exchange. This welcoming space, with its warm trattoria atmosphere, is now immortalised in La Fourchette à Gauche, a film by Donato Rotunno, produced by Tarantula. Discover the iconic Saltimbocca del Circolo, a dish full of history, to bring a taste of the Circolo’s spirit into your own home.

Saltimbocca del Circolo
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Serves: 4 Prep Time: 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

4 veal cutlets

4 to 6 slices of prosciutto crudo

Sage leaves

Butter

Flour

Dry white wine (Italian, if possible)

Salt and pepper

Instructions

Place the veal cutlets on a cutting board and pound them with a meat tenderiser until thin.

Lay a slice of prosciutto on each cutlet, placing a sage leaf in the centre. Secure with a toothpick along the length of the cutlet.

Dredge the veal cutlets in flour, ensuring an even coating on all sides.

Melt the butter in a pan and cook the cutlets over medium heat for about 2 minutes on each side.

Season with salt and pepper, pour in the white wine, and let it evaporate completely.

Saltimbocca del Circolo