Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare 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 bit unique. This will be really delicious.
Chef Gabe brings the traditional cuisine of Rome to the NBC Arizona Midday studios with a lightly salty, slightly woodsy, and entirely sumptuous dish. 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. 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 current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Saltimbocca alla Romana veal cutlets with parma ham is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have 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:
- Prepare 2 veal cutlets per person
- Take 8 slices (1 packet) parma ham
- Prepare 8 sage leaves
- Get Red russet potatoes, cooked and cooled
- Get Fresh rosemary
- Take Olive oil
- Prepare Knob or two of butter
- Get to taste Salt
Top each half of meat with a slice of zucchini and prosciutto. Heat the oil in a pan, and sear the cutlets. An authentic saltimbocca recipe, meaning literally "to jump in mouth," Saltimbocca is an iconic Roman dish traditionally made with veal, prosciutto, and fresh sage leaves cooked in a delicate white wine Veal scallops, or cutlets, are usually cut from the top round, and they should be cut against the grain. Saltimbocca alla Romana translates to "jump in mouth", and it's easy to see why.
Instructions to make Saltimbocca alla Romana veal cutlets with parma ham:
- Double up the veal cutlets. Add a sage leaf on top.
- Double up the parma ham, add on top and secure with a cocktail stick
- 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
- Serve and enjoy 😀
This traditional Roman dish, Saltimbocca alla Romana can be made with chicken or veal. Sprinkle each cutlet with salt and pepper on one side only; do. 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). Melt butter or margarine in a frypan and cook the veal on all sides until golden brown, about ten minutes.
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