Saltimbocca alla romana
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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.
Course Main Course
Cuisine Italian
Keyword Veal Saltimbocca
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 380kcal
Author Authentic Italian Cuisine
Cost 10$

Equipment

Ingredients

  • 4 Slices Veal Escalopes
  • 4 Slices Prosciutto di Parma ( Parma Ham )
  • 4 Leaves Fresh sage
  • 60 gr. Butter
  • 150 ml. Dry White Wine
  • Salt & Pepper ( optional )

Instructions

  • Prepare Saltimbocca.
  • 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.
  • Cook Saltimbocca
  • 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

Video

Notes

 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.