Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, saltimbocca alla romana veal cutlets with parma ham. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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 fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Saltimbocca alla Romana veal cutlets with parma ham is something which I have loved my whole life.
A really easy and tasty dish. You could use pork but veal is more tender. I served it this time with red russet rosemary potatoes.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook saltimbocca alla romana veal cutlets with parma ham using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Saltimbocca alla Romana veal cutlets with parma ham:
- Make ready 2 veal cutlets per person
- Prepare 8 slices (1 packet) parma ham
- Get 8 sage leaves
- Take Red russet potatoes, cooked and cooled
- Prepare Fresh rosemary
- Make ready Olive oil
- Take Knob or two of butter
- Prepare to taste Salt
Take the cutlets, lie them on a plate or chopping board and add a slice of prosciutto (parma ham) and sage on each. Use a toothpick to fix them to the meat. Pour the flour onto a plate and lie the veal on it, so that the condiment-free side gets nicely dusted. The portions with sage were FANTASTIC.
Steps 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 😀
What is Saltimbocca alla Romana: Tender escalops of veal topped with Prosciutto Crudo (Parma ham) and fresh sage leaves. Everything held together with a toothpick and cooked in dry white wine and butter. How to prepare Saltimbocca alla Romana: First, you must tenderize the meat by pounding it with a meat mallet. Or ask your butcher to do it for. Dredge each piece of veal in the flour, shake off any excess, and set aside.
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