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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.

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Ingredients requirements - Saltimbocca alla Romana veal cutlets with parma ham:

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

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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