In season当季Italian意式
Saltimbocca alla Romana (Veal, Prosciutto & Sage)罗马风味火腿鼠尾草小牛肉
Thin veal cutlets with cured prosciutto and sage in a quick wine-butter pan sauce. The cutlets stay flat, not rolled or stuffed.薄小牛肉铺风干火腿鼠尾草，配快手酒黄油汁，肉平铺非卷馅。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
- Use thin tender veal, about ¼ inch thick; flatten thicker spots between food-safe sheets. Divide into small cutlets, sharing ham and sage over them; pin with toothpicks and count them. Keep raw-meat tools separate.小牛肉应嫩、约¼英寸厚；局部较厚时隔食品保鲜膜拍匀。分成小片，把火腿和鼠尾草叶均分铺上，用牙签固定并记好数量。生肉器具与熟食器具分开。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce and dry it. Use clean utensils. Read all steps before heating.先洗手，把蔬果洗净擦干，备好干净器具。开火前通读步骤，确认食材和工具齐全。
- Measure the displayed list for your selected servings. Times assume the base recipe; larger batches may take longer. Separately mentioned drinking or boiling water is additional.先选好人数，再按清单量好食材。标注时间以基础份量为准，增加人数、分批制作时可能更久；步骤中另提的饮用水和煮面水需要另备。
Ingredients食材
- Tender thin veal cutlets, about ¼ inch thick嫩小牛肉薄片（约¼英寸厚）12 oz盎司
- Thinly sliced prosciutto crudo, cured ham薄片意式风干生火腿prosciutto crudo1.5 oz盎司
- Fresh sage leaves鲜鼠尾草叶4 leaves片
- All-purpose flour中筋面粉2 tbsp大勺
- Unsalted butter无盐黄油1.5 tbsp大勺
- Extra-virgin olive oil特级初榨橄榄油1 tsp小勺
- Dry white wine干白葡萄酒0.25 cup杯
- Ground black pepper黑胡椒粉0.125 tsp小勺
Method做法
Pat the flour onto just the bare underside of each cutlet, then shake off the extra. Put the butter and oil in the skillet and let them warm until gently foaming but not smoking.
小牛肉没有火腿的那面薄薄拍上一层面粉，抖掉多余的粉。锅里放黄油和油，加热到轻轻起泡就好，别烧到冒烟。
The pan smells fragrant without smoke or black burned patches.锅中有香气，无烟或焦黑。
Common mistake & quick fix容易错在哪，怎么补救
Finish measuring and chopping before heating. Lower the heat if spices smoke; never pour water into a pan of hot oil.量好切好再开火，香料冒烟就调小火；别往一锅热油里倒水。
Lay the cutlets flour-side down in the skillet and cook 3 minutes, then flip and cook ham-side down about 1 minute. Keep them in a single uncrowded layer, working in batches if needed, and move them to a plate — they're not done yet.
把裹粉那面朝下放进锅里煎3分钟，翻过来火腿面再煎约1分钟。肉片铺单层别挤着，放不下就分批；先盛到盘子里，这会儿还没熟透。
Check temperature, not color alone.用食品温度计测中心温度，不要只凭肉色判断熟度。
Common mistake & quick fix容易错在哪，怎么补救
Finish measuring and chopping before heating. Lower the heat if spices smoke; never pour water into a pan of hot oil.量好切好再开火，香料冒烟就调小火；别往一锅热油里倒水。
Turn the heat down and move the pan off the flame before adding the wine. Put the cutlets back in and simmer gently until the veal reads 145°F (63°C). Cooking with wine doesn't guarantee all the alcohol cooks off.
先把火调小，锅暂时离开明火再倒葡萄酒。肉放回锅里，轻轻煮到中心达到145°F (63°C)。加了酒煮，也不能保证酒精全挥发掉。
Check temperature, not color alone.用食品温度计测中心温度，不要只凭肉色判断熟度。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Once the veal hits 145°F (63°C), turn off the heat and let it rest. Pull out every toothpick and count them, then add pepper and spoon the pan sauce over.
小牛肉到145°F (63°C)后关火，静置一下。把牙签一根根取出来数一数，撒上胡椒，淋上锅里的汁。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Fresh sage leaves鲜鼠尾草叶Classic Thanksgiving herb; fry leaves in butter for a crisp garnish.感恩节经典香草；黄油炸叶子做脆点缀。
All-purpose flour中筋面粉All-purpose flour is the US default; spoon into the cup and level, don't scoop, or you'll add too much.中筋面粉是美国默认面粉；用勺舀入量杯再刮平，别直接挖，否则会多。
Unsalted butter无盐黄油Unsalted lets you control seasoning; European-style has more fat and flavor.无盐黄油便于控咸；欧式黄油脂肪高更香。
Extra-virgin olive oil特级初榨橄榄油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
- Dry white wine干白葡萄酒
Dry white (Sauvignon Blanc, Pinot Grigio) deglazes pans; cook it down to remove the raw alcohol taste.干白（长相思、灰皮诺）用来洗锅收汁；煮到收浓，去掉生酒味。
Ground black pepper黑胡椒粉Freshly ground black pepper tastes far brighter than pre-ground; grind it right before using.现磨黑胡椒比预磨的香得多；用前现磨。
Cookware厨具
Wide skillet, tongs, knife, separate meat board, food-safe sheets, toothpicks, measuring tools and food thermometer宽锅、夹、刀、生肉专板、食品膜、牙签、量具和食品温度计
Make it a balanced meal营养搭配建议
Veal and ham are the protein. Add fennel-orange salad and a modest gnocchi serving for vegetables and starch; their ingredients are separate.牛肉火腿供蛋白，配茴香橙沙拉和适量团子补菜主食，食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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