Saltimbocca alla Romana veal cutlets with parma ham. 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.
Cook off wine quickly and transfer cutlets to a warm serving dish.
Pour juice from the skillet over the cutlets and serve immediately.
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.
Hello everybody, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, saltimbocca alla romana veal cutlets with parma ham. One of my favorites food recipes. This time, I will 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 favored of recent trending foods on earth. It is easy, it's quick, it tastes yummy. It is appreciated by millions every day. Saltimbocca alla Romana veal cutlets with parma ham is something which I've loved my whole life. They are nice and they look fantastic.
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 get started with this recipe, we must prepare a few components. You can have saltimbocca alla romana veal cutlets with parma ham using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients requirements - Saltimbocca alla Romana veal cutlets with parma ham:
- Prepare 2 - veal cutlets per person.
- Prepare 8 slices (1 packet) for parma ham.
- You need 8 - sage leaves.
- Give Red russet potatoes, cooked and cooled.
- Need of Fresh rosemary.
- You need Olive oil.
- Prepare Knob - or two of butter.
- Provide to taste for Salt.
This dish is one of the most traditional Roman dishes, and it is deeply rooted in regional cuisine. The name of this Italian classic comes from salti in bocca, meaning it jumps in the mouth, which is exactly what the flavors of saltimbocca do. The dish consists of tender, pan-fried veal cutlets that are wrapped in Italian prosciutto, flavored with fresh sage, then sautéed in white wine. Dredge each piece of veal in the flour, shake off any excess, and set aside.
Saltimbocca alla Romana veal cutlets with parma ham instructions:
- 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 😀.
The portions with sage were FANTASTIC. 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. It is an ideal dish for a relaxed, entertaining supper with friends as it can be prepared, ready for the pan, up to a day ahead. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm. This classic Italian recipe should be made with veal, but we find it tastes even nicer made with pork escalopes.
So that's going to wrap this up for this special food saltimbocca alla romana veal cutlets with parma ham recipe. Thank you very much for your time. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
