Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, saltimbocca alla romana veal cutlets with parma ham. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Saltimbocca alla Romana veal cutlets with parma ham is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Saltimbocca alla Romana veal cutlets with parma ham is something that I’ve loved my whole life.
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 get started with this particular recipe, we must 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 cook it.
The ingredients needed to make Saltimbocca alla Romana veal cutlets with parma ham:
- Get veal cutlets per person
- Get parma ham
- Prepare sage leaves
- Make ready Red russet potatoes, cooked and cooled
- Make ready Fresh rosemary
- Take Olive oil
- Get or two of butter
- Prepare 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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