Roman-style Saltimbocca, the Original Recipe
Roman-style Saltimbocca, the Original Recipe Roman-style Saltimbocca with Veal in a pan together with Parma ham, sage, ingredients, and how to make them in the oven.
Doses for 4 servings
Calorie per porzione330kcal
Cost Moderate
Other details
- Difficulty: Easy
Ingredients
Ingredients for 4 servings of saltimbocca
- 400 g Veal cutlets (about 14 ounces or 0.88 pounds)
- 100 g Parma ham DOP (about 3.5 ounces or 0.22 pounds)
- 50 g Butter (about 1.75 ounces or 0.11 pounds)
- As needed Flour
- half a glass of Dry White Wine
- As needed Sage leaves
- to taste Salt
- to taste Black Pepper
Instructions
How to make Roman-style Saltimbocca
- To make the Saltimbocca, start cutting the meat slices into pieces of the same size, not too small and not too big. Remember that the meat tends to shrink a little during cooking.
- Place half a slice of ham on each veal slice, then overlap a sage leaf on each one and secure everything with a wooden toothpick. Pour a little flour into a bowl and coat the veal slices on both sides, shaking off the excess. You only need a light coating.
- In a pan, heat the butter and place the slices to cook over medium heat for a few minutes on both sides. Add salt and then deglaze with dry white wine. Let it evaporate.
- Add a sprinkle of pepper and remove the pan from the heat. The Roman-style Saltimbocca is ready, serve hot with the remaining sauce in the pan.