Hey everyone, it’s me again, Dan, welcome to our 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. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. I served it this time with red russet rosemary potatoes.
Saltimbocca alla Romana veal cutlets with parma ham is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Saltimbocca alla Romana veal cutlets with parma ham is something that I’ve loved my entire life.
To begin with this particular recipe, we must first 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 cook that.
The ingredients needed to make Saltimbocca alla Romana veal cutlets with parma ham:
- Prepare 2 veal cutlets per person
- Prepare 8 slices (1 packet) parma ham
- Make ready 8 sage leaves
- Take Red russet potatoes, cooked and cooled
- Take Fresh rosemary
- Make ready Olive oil
- Make ready Knob or two of butter
- Get to taste Salt
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.
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 😀
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. Congratulations: you have made your first Saltimbocca! To prepare the perfect saltimbocca alla Romana, your veal cutlets must be pounded very thin, making the meat extra tender.
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