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.
Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to prepare a distinctive dish, saltimbocca alla romana veal cutlets with parma ham. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Saltimbocca alla Romana veal cutlets with parma ham is one of the most well liked of recent trending meals in the world. It's appreciated by millions every day. It is easy, it is quick, it tastes yummy. Saltimbocca alla Romana veal cutlets with parma ham is something that I have loved my entire life. They're fine and they look wonderful.
To begin with this particular recipe, we must 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.
Composition for Saltimbocca alla Romana veal cutlets with parma ham:
- Give 2 - veal cutlets per person.
- You need 8 slices (1 packet) for parma ham.
- Prepare 8 - sage leaves.
- Give of Red russet potatoes, cooked and cooled.
- Need - Fresh rosemary.
- Give of Olive oil.
- Give Knob of or two of butter.
- Prepare to taste - 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 process:
- 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.
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