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Today we'll be preparing Saltimbocca alla Romana. This is a very well-known main course from the region near Rome prepared with veal and is very simple and quick to prepare. Veal cutlets are layered with prosciutto and sage, and finished with a marsala-butter sauce in this Roman specialty.

Saltimbocca alla Romana veal cutlets with parma ham cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Saltimbocca alla Romana veal cutlets with parma ham dishes that you simply make.

Alright, don’t linger, let’s course of action this saltimbocca alla romana veal cutlets with parma ham formula with 8 components which are definitely easy to obtain, and we have to process them at the very least through 4 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients of Saltimbocca alla Romana veal cutlets with parma ham:

1. Need 2 veal cutlets per person
2. Prepare 8 slices (1 packet) - parma ham
3. Make ready 8 of sage leaves
4. Require Red russet potatoes, cooked and cooled
5. Make ready - Fresh rosemary
6. You need - Olive oil
7. Prepare Knob of or two of butter
8. You need to taste Salt

Sprinkle each cutlet with salt and pepper on one side only; do not salt the side the prosciutto. Heat the oil in a pan, and sear the cutlets. Season with pepper, remove from the pan, and keep warm. Veal With Ham (Saltimbocca Alla Romana).

Saltimbocca alla Romana veal cutlets with parma ham how to cook:

1. Double up the veal cutlets. Add a sage leaf on top.
2. Double up the parma ham, add on top and secure with a cocktail stick
3. 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
4. Serve and enjoy 😀

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. 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. There are many variations of saltimbocca, some even substitute veal for chicken or pork, but the constant factor is the mouth-watering combination of tender veal scaloppine with prosciutto di Parma and fresh sage.

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