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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. Saltimbocca, literally meaning "jumps in the mouth," is one of the most classic Roman dishes: thin veal cutlets topped with slices of prosciutto and fresh sage leaves, all secured with a toothpick and then pan-fried in butter, with a quick roux sauce made by whisking a bit of flour, white wine, and lemon.

Alright, don’t linger, let’s approach this saltimbocca alla romana veal cutlets with parma ham menu with 8 components which are undoubtedly easy to receive, and we have to process them at the very least through 4 ways. You should devote a while on this, so the resulting food could be perfect.

Composition of Saltimbocca alla Romana veal cutlets with parma ham:

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

It's quick and easy to make, but to make it truly great, you have to pay attention to the details. At its best it's rich and flavorful, and just salty. I would make this recipe again. * Five stars with additional sage leaves; four stars as is.* Forgot password? click here. Veal With Ham (Saltimbocca Alla Romana).

Saltimbocca alla Romana veal cutlets with parma ham steps:

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. Heat the oil in a pan, and sear the cutlets. Season with pepper, remove from the 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.

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