Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, saltimbocca alla romana veal cutlets with parma ham. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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 is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Saltimbocca alla Romana veal cutlets with parma ham is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook saltimbocca alla romana veal cutlets with parma ham using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Saltimbocca alla Romana veal cutlets with parma ham:

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

Instructions to make Saltimbocca alla Romana veal cutlets with parma ham:

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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