Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive 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 favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Saltimbocca alla Romana veal cutlets with parma ham is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Take 2 veal cutlets per person
- Make ready 8 slices (1 packet) parma ham
- Prepare 8 sage leaves
- Prepare Red russet potatoes, cooked and cooled
- Get Fresh rosemary
- Prepare Olive oil
- Get Knob or two of butter
- Get to taste Salt
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.* Top each half of meat with a slice of zucchini and prosciutto. Heat the oil in a pan, and sear the cutlets. 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. Saltimbocca alla romana, veal wrapped in Parma ham. 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.
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