Saltimbocca alla Romana

Saltimbocca alla Romana

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Saltimbocca alla Romana

Preparing saltimbocca is simple, its flavor irresistible – it jumps right into your mouth (salt-im-bocca). Pair it with a salad loaded of summer flavors and fresh Italian bread.

Saltimbocca is a recipe which shouldn’t be altered to get the real deal. We prepared for you a chicken version because veal is often hard to find. You might have seen variations with cooked ham or cheese added. These are delicious too, but a lot different in taste.

The very authentic Saltimbocca alla Romana is made with large thin slices of veal and prosciutto slices fixed with toothpicks on top. See if you can get veal for the authentic dish. Saltimbocca might become your favorite summer dinner – easy, quick, healthy & delicious.

Saltimbocca alla Romana

Saltimbocca alla Romana
Copyright: kwasny221 / 123RF Stock Photo

8 boneless veal cutlets, very thin large slices
8 slices prosciutto (raw ham), very thin
8 leaves fresh sage
1/2 cup dry white wine
fresh Italian bread
8 toothpicks
1-2 tbsp butter
salt & pepper

Beat the veal slices with a meat hammer until soft and thin.

Place 1 slice prosciutto and 1 sage leaf on top of 1 veal cutlet.

Pin both together with a toothpick.

In a PAN, on medium heat, melt butter. Add 4 pieces of Saltimbocca.

Sage Leaves

Sage Leaves

Fry gently on both side for a couple of minutes. Transfer meat (not the butter) to a PLATE.

Add rest of the butter, melt, and fry the other 4 pieces of Saltimbocca.

Add half of wine. Finish cooking in the wine.

Empty PAN to a PLATE. Keep warm.

Return the first pieces to the PAN, add rest of wine and finish cooking.


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