Hello everybody, I hope you’re 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. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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 well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Saltimbocca alla Romana veal cutlets with parma ham is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started 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 cook that.
The ingredients needed to make Saltimbocca alla Romana veal cutlets with parma ham:
- Get 2 veal cutlets per person
- Take 8 slices (1 packet) parma ham
- Take 8 sage leaves
- Get Red russet potatoes, cooked and cooled
- Make ready Fresh rosemary
- Prepare Olive oil
- Get Knob or two of butter
- Get to taste Salt
This dish is one of the most traditional Roman dishes, and it is deeply rooted in regional cuisine. The name of this Italian classic comes from salti in bocca, meaning it jumps in the mouth, which is exactly what the flavors of saltimbocca do. The dish consists of tender, pan-fried veal cutlets that are wrapped in Italian prosciutto, flavored with fresh sage, then sautéed in white wine. Dredge each piece of veal in the flour, shake off any excess, and set aside.
Steps 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 portions with sage were FANTASTIC. Veal with Parma Ham and Sage Enhance the flavour of veal with Parma ham and sage in this traditional Italian dish, known as Saltimbocca alla Romana. It is an ideal dish for a relaxed, entertaining supper with friends as it can be prepared, ready for the pan, up to a day ahead. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm. This classic Italian recipe should be made with veal, but we find it tastes even nicer made with pork escalopes.
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