Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, saltimbocca alla romana veal cutlets with parma ham. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Saltimbocca alla Romana veal cutlets with parma ham is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Saltimbocca alla Romana veal cutlets with parma ham is something that I’ve loved my whole life. They are fine and they look wonderful.
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.
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 that.
The ingredients needed to make Saltimbocca alla Romana veal cutlets with parma ham:
- Get 2 veal cutlets per person
- Prepare 8 slices (1 packet) parma ham
- Prepare 8 sage leaves
- Get Red russet potatoes, cooked and cooled
- Take Fresh rosemary
- Take Olive oil
- Make ready Knob or two of butter
- Get 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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