Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, saltimbocca alla romana veal cutlets with parma ham. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto. 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 is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Saltimbocca alla Romana veal cutlets with parma ham is something that I have loved my entire life.
To begin with this particular 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 veal cutlets per person
- Prepare 8 slices (1 packet) parma ham
- Prepare 8 sage leaves
- Prepare Red russet potatoes, cooked and cooled
- Get Fresh rosemary
- Take Olive oil
- Take Knob or two of butter
- Take to taste Salt
Veal With Ham (Saltimbocca Alla Romana). Melt butter or margarine in a frypan and cook the veal on all sides until golden brown, about ten minutes. Remove from pan and keep warm. This is an Italian dish that is extremely quick and easy to prepare.
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 😀
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. Heat the oil in a pan, and sear the cutlets. Season with pepper, remove from the pan, and keep warm.
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