Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, saltimbocca alla romana veal cutlets with parma ham. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Tender and tasty, they are a must try! Saltimbocca, literally meaning "jumps in the mouth," is one of the most classic Roman dishes: thin veal cutlets topped with slices of prosciutto and fresh sage leaves, all secured with a toothpick and then pan-fried in butter, with a quick roux sauce made by whisking a bit of flour, white wine, and lemon. Veal cutlets are layered with prosciutto and sage, and finished with a marsala-butter sauce in this Roman specialty. A mainstay at trattorias throughout Rome, this quick and elegant dish calls for just three main ingredients: veal cutlets, prosciutto, and fresh sage.
Saltimbocca alla Romana veal cutlets with parma ham is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Saltimbocca alla Romana veal cutlets with parma ham is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have saltimbocca alla romana veal cutlets with parma ham using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Saltimbocca alla Romana veal cutlets with parma ham:
- Get 2 veal cutlets per person
- Prepare 8 slices (1 packet) parma ham
- Get 8 sage leaves
- Prepare Red russet potatoes, cooked and cooled
- Prepare Fresh rosemary
- Make ready Olive oil
- Get Knob or two of butter
- Prepare to taste Salt
This is an Italian dish that is extremely quick and easy to prepare. The sage leaves are wrapped inside the veal escalopes with a slice of Parma ham and Repeat with the remaining sage leaves and escalopes. Cover the sage leaf with a slice of Parma ham. Put the veal cutlets side by side on a sheet of plastic wrap.
Instructions to make Saltimbocca alla Romana veal cutlets with parma ham:
- Double up the veal cutlets. Add a sage leaf on top.
- Double up the parma ham, add on top and secure with a cocktail stick
- Heat a knob of butter in a pan with a little oil and rosemary. Add potatoes and sauté for about 6-8 minutes until slightly brown. Meanwhile, heat more butter and oil in another pan. Cook meat on medium heat for 2-3 minutes each side
- Serve and enjoy 😀
Cover the sage leaf with a slice of Parma ham. Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Lay a slice of ham over the meat, then a washed sage leaf, roll up and close with a toothpick. Heat the oil in a pan, and sear the cutlets.
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