Saltimbocca alla Romana
Tender escalops of veal layered with Prosciutto Crudo (Parma ham) and fresh sage leaves all held together with a toothpick, cooked in white wine and butter.
Authentic Italian Cuisine
Prosciutto di Parma ( Parma Ham )
Dry White Wine
Salt & Pepper ( optional )
Pound the escalopes with a meat mallet to tenderize them.
Lay on each escalope a slice of Parma Ham and a big sage leaf.
Pin all three layers with a toothpick.
Put in a large skillet 30 gr. of butter
Let it melt over medium heat.
Lightly flour the escalope on both sides.
Place them in the skillet, ham and sage side down and, brown them for less than a minute.
Flip each escalope and brown on the other side, again for only a minute.
Then add white wine and cook for another 30 seconds.
Remove the Saltimbocca from the skillet and set aside in a warmed serving plate
Put in the skillet the rest of Butter.
Stir with a wooden spoon or shake the skillet until the butter has melted and simmered for one minute to get a slightly thick sauce.
Pour the sauce over the saltimbocca.
Serve two Saltimbocca per person
It is unnecessary to add salt when cooking the Saltimbocca alla Romana because the Parma ham is already salty, but this depends on your taste.