Saltimbocca alla Romana veal cutlets with parma ham. Great recipe for Saltimbocca alla Romana veal cutlets with parma ham. A really easy and tasty dish. You could use pork but veal is more tender.

Today, I'm gonna show you how to prepare a distinctive dish, saltimbocca alla romana veal cutlets with parma ham. This time, I am going to make it a little bit tasty. Today we'll be preparing Saltimbocca alla Romana.

Hey everyone, it's me, Dave, welcome to my 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. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Great recipe for Saltimbocca alla Romana veal cutlets with parma ham. A really easy and tasty dish. You could use pork but veal is more tender.

To begin with this recipe, we have to prepare a few components. You can cook 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:

{Make ready 2 of veal cutlets per person.
{Take 8 slices (1 packet) of parma ham.
{Make ready 8 of sage leaves.
{Take of Red russet potatoes, cooked and cooled.
{Get of Fresh rosemary.
{Prepare of Olive oil.
{Take Knob of or two of butter.
{Get to taste of Salt.

How to make saltimbocca alla Romana, Roman Style Saltimbocca 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. Saltimbocca is meaning "Jumps in the mouth"!

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 😀.

Top each cutlet with a piece of parma & sage leave and fix with a toothpick. Keep them warm on a plate. Saltimbocca alla Romana Tender escalops of veal layered with Prosciutto Crudo (Parma ham) and fresh sage leaves all held together with a toothpick, cooked in white wine and butter. Fold each slice of Parma Ham to match the dimensions of escalopes. Then, put the ham on top of the veal and the sage on top of the ham, right in the centre of the cutlet.

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