top of page

October 20

Saint of the day:

Saint Paul of the Cross

Saint Paul of the Cross’ Story


St. Paul of the Cross was born at Ovada in the Republic of Genoa, January 3, 1694. His infancy and youth were spent in great innocence and piety. He was inspired from on high to found a congregation; in an ecstacy he beheld the habit which he and his companions were to wear. After consulting his director, Bishop Gastinara of Alexandria in Piedmont, he reached the conclusion that God wished him to establish a congregation in honor of the Passion of Jesus Christ. On November 22, 1720, the bishop vested him with the habit that had been shown to him in a vision, the same that the Passionists wear at the present time. From that moment the saint applied himself to repair the Rules of his institute; and in 1721 he went to Rome to obtain the approbation of the Holy See. At first he failed, but finally succeeded when Benedict XIV approved the Rules in 1741 and 1746. Meanwhile St. Paul built his first monastery near Obitello. Sometime later he established a larger community at the Church of St. John and Paul in Rome. For fifty years St. Paul remained the indefatigable missionary of Italy. God lavished upon him the greatest gifts in the supernatural order, but he treated himself with the greatest rigor, and believed that he was a useless servant and a great sinner. His saintly death occurred at Rome in the year 1775, at the age of eighty-one. He was canonized by Pope Pius IX in 1867.






Santi Giovanni e Paolo

(Saints John and Paul)

Piazza dei Santi Giovanni e Paolo 13

Rome, Italy

*This church is south of the Colosseum.

*St Paul of the Cross is buried under the altar in the large side chapel on the right side of the nave.

Upon request one can visit the room in which he died in the monastery adjacent to the church.

*Located beneath this church is a complex of well preserved ancient Roman houses.

Among these is an ancient house church. These ruins can be visited.


Veal Saltimbocca

Today in honor of St. Paul of the Cross we will have

Roman Sautéed Veal Cutlets With Prosciutto and Sage

Mise en place: all your ingredients 

Step 2

Step 4

Step 8


  • 8 veal cutlets (about 1 pound)

  • Kosher salt and freshly ground black pepper to taste

  • 8 large, thin slices prosciutto 

  • 1 bunch fresh sage

  • Flour, for dredging (about 1/2 cup)

  • 3 TBSP extra-virgin olive oil

  • 2 TBSP unsalted butter

  • 1/3 cup dry white wine or stock

  • Fresh juice from 1 lemon, to taste

  • 1 teaspoon soy sauce, preferably usukuchi (low sodium soy sauce) 



  1. Arrange cutlets on a work surface, cover with a sheet of plastic wrap and pound each portion with a meat pounder until no more than 1/4-inch thick throughout. Season lightly on one side only with salt and pepper.

  2. Flip veal cutlets so that the salted side is down. Pick eight of the the largest sage leaves from your bunch and lay one in the center of each cutlet; if the sage leaves are small, use two per cutlet.

  3. Lay a slice of prosciutto on top of each cutlet, sandwiching the sage leaves flat between them. Using two wooden toothpicks per cutlet, fasten the prosciutto to the cutlets (the easiest way to do this is to push the toothpicks down through the prosciutto and just into the veal, then back up through the prosciutto again, much like fastening them together with a safety pin).

  4. Pour about 1/2 cup of flour into a wide, shallow bowl. Dredge the each prosciutto-topped cutlet in the flour, shaking off the excess.

  5. In a large skillet or sauté pan, heat 2-3 tablespoons olive oil over high heat until shimmering. Add four of the cutlets, prosciutto-side down and cook until the cutlets are lightly browned. Using metal tongs, flip all of the cutlets prosciutto-side up, cook until done. Transfer to a clean platter. Lower heat at any time while cooking the cutlets to prevent burning.

  6. Add more olive oil to the skillet if needed. Add remaining four veal cutlets and repeat as in Step 5, then transfer to the platter.

  7. Lower heat to medium-low, drain pan of extra oil, and add butter and a few sprigs of sage to the skillet and cook until butter is melted. Add white wine. Bring to a simmer over medium heat, stirring and scraping up any browned bits or fond, then continue to cook, stirring constantly until sauce is emulsified and thickened (exact time can vary significantly depending on your skillet size and burner power; increase the heat at any time if it seems to be taking too long, or lower the heat if it's reducing too quickly).

  8. Season with salt and pepper, then stir in one teaspoon of lemon juice. Taste and add another teaspoon (or more) of lemon juice, if desired. Stir in soy sauce, if using. If the sauce breaks at any point, whisk in a tablespoon or two of water to bring it back together. Discard sage sprigs. Pour sauce over veal cutlets and serve right away.

bottom of page