Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, saltimbocca alla romana veal cutlets with parma ham. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Veal cutlets are layered with prosciutto and sage, and finished with a marsala-butter sauce in this Roman specialty. Featured in: This Old-School Veal Saltimbocca Is Worth Mastering. Get seasonal recipes, methods and techniques sent right to your inbox— sign up here to receive Saveur newsletters.
Saltimbocca alla Romana veal cutlets with parma ham is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Saltimbocca alla Romana veal cutlets with parma ham is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first 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 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
- Take 8 sage leaves
- Prepare Red russet potatoes, cooked and cooled
- Get Fresh rosemary
- Prepare Olive oil
- Prepare Knob or two of butter
- Take to taste Salt
Some use butter, some use olive oil. Some use flour to dust before cooking, others. Saltimbocca alla romana, veal wrapped in Parma ham. 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. Regardless of its true origins, saltimbocca is. Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic.
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