Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, saltimbocca alla romana veal cutlets with parma ham. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Saltimbocca alla Romana veal cutlets with parma ham is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Saltimbocca alla Romana veal cutlets with parma ham is something that I’ve loved my entire life.
This dish is not difficult, neither in the preparation nor in the preparation and the preparation of the side dishes. I really recommend it for cooking, it tastes delicious. A really easy and tasty dish.
To get started with this particular 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 that.
The ingredients needed to make Saltimbocca alla Romana veal cutlets with parma ham:
- Prepare 2 veal cutlets per person
- Get 8 slices (1 packet) parma ham
- Make ready 8 sage leaves
- Make ready Red russet potatoes, cooked and cooled
- Get Fresh rosemary
- Take Olive oil
- Prepare Knob or two of butter
- Take to taste Salt
The dish consists of tender, pan-fried veal cutlets that are wrapped in Italian prosciutto, flavored with fresh sage, then sautéed in white wine. Saltimbocca is a traditional dish from northern Italy with veal cutlets, prosciutto, and sage - a perfect light meal that is very easy and quick to make. Serve with a green salad with your choice of vegetable or with your favorite pasta. What is Saltimbocca alla Romana: Tender escalops of veal topped with Prosciutto Crudo (Parma ham) and fresh sage leaves.
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 😀
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. The portions with sage were FANTASTIC. 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 juice into the remaining butter and juices. Veal with Parma Ham and Sage Enhance the flavour of veal with Parma ham and sage in this traditional Italian dish, known as Saltimbocca alla Romana.
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