Saltimbocca alla Romana veal cutlets with parma ham. Tender and tasty, they are a must try! 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. Veal cutlets are layered with prosciutto and sage, and finished with a marsala-butter sauce in this Roman specialty.

Saltimbocca alla Romana veal cutlets with parma ham Veal escalope pan fried with sage ad parma ham. An authentic saltimbocca recipe, meaning literally "to jump in mouth," Saltimbocca is an iconic Roman dish traditionally made with veal, prosciutto, and fresh sage leaves cooked in a delicate white wine Veal scallops, or cutlets, are usually cut from the top round, and they should be cut against the grain. I would make this recipe again. * Five stars with additional sage leaves; four stars as is.* Saltimbocca alla Romana.

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, saltimbocca alla romana veal cutlets with parma ham. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Tender and tasty, they are a must try! 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. Veal cutlets are layered with prosciutto and sage, and finished with a marsala-butter sauce in this Roman specialty.

To begin with this recipe, we must 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:

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

This is an Italian dish that is extremely quick and easy to prepare. The sage leaves are wrapped inside the veal escalopes with a slice of Parma ham and Repeat with the remaining sage leaves and escalopes. Cover the sage leaf with a slice of Parma ham. Put the veal cutlets side by side on a sheet of plastic wrap.

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 😀.

Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Lay a slice of ham over the meat, then a washed sage leaf, roll up and close with a toothpick. Heat the oil in a pan, and sear the cutlets. Season with pepper, remove from the pan, and keep warm. Saltimbocca alla romana, or chicken saltimbocca?

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