Saltimbocca alla Romana veal cutlets with parma ham. Chef Gabe brings the traditional cuisine of Rome to the NBC Arizona Midday studios with a lightly salty, slightly woodsy, and entirely sumptuous dish. Top each half of meat with a slice of zucchini and prosciutto. Heat the oil in a pan, and sear the cutlets.
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. Remove from pan and keep warm. You can cook Saltimbocca alla Romana veal cutlets with parma ham using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Saltimbocca alla Romana veal cutlets with parma ham
- Prepare 2 of veal cutlets per person.
- It’s 8 slices (1 packet) of parma ham.
- Prepare 8 of sage leaves.
- It’s of Red russet potatoes, cooked and cooled.
- You need of Fresh rosemary.
- Prepare of Olive oil.
- You need Knob of or two of butter.
- Prepare to taste of Salt.
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 saltimbocca, a Roman specialty, is a simple dish of sautéed veal cutlets, layered with prosciutto and fresh sage, and served with a buttery, lemony pan sauce. 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.
Saltimbocca alla Romana veal cutlets with parma ham instructions
- 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 😀.
Veal saltimbocca is great with a green vegetable side, such as piselli alla romana, or Roman-style peas. A side of fresh or sautéed greens also complements this entrée nicely. Some more modern versions of the recipe even recommend serving veal scaloppine with pasta and marinara sauce. Veal cutlets are layered with prosciutto and sage, and finished with a marsala-butter sauce in this Roman specialty. A mainstay at trattorias throughout Rome, this quick and elegant dish calls for just three main ingredients: veal cutlets, prosciutto, and fresh sage.