Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, saltimbocca alla romana veal cutlets with parma ham. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Saltimbocca alla Romana veal cutlets with parma ham is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Saltimbocca alla Romana veal cutlets with parma ham is something which I’ve loved my whole life. They’re fine and they look fantastic.
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. Heat the oil in a pan, and sear the cutlets. Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto.
To begin with this recipe, we must prepare a few components. You can have 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:
- Take veal cutlets per person
- Get parma ham
- Make ready sage leaves
- Get Red russet potatoes, cooked and cooled
- Take Fresh rosemary
- Take Olive oil
- Take or two of butter
- Make ready Salt
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. Saltimbocca alla romana, veal wrapped in Parma ham.
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 😀
Remove from pan and keep warm. Saltimbocca alla romana, veal wrapped in Parma ham. Saltimbocca alla romana are very simply assembled putting on top of each other a veal cutlet, a thin slice of semi-sweet cured ham or prosciutto and a clean leaf of sage. Alla romana in an iron pan Saltimbocca alla Romana. Saltimbocca of veal with bacon, sage and dried tomatoes Saltimbocca alle Romana.
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