Saltimbocca alla Romana veal cutlets with parma ham is the first thing that comes to most people’s mind when it comes to a perfect meal. Today, we will provide you steps on preparing a comforting Saltimbocca alla Romana veal cutlets with parma ham.
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First of all, below are the ingridients that you should ready to make Saltimbocca alla Romana veal cutlets with parma ham:
- Take 2 of veal cutlets per person.
- Use 8 slices (1 packet) of parma ham.
- Provide 8 of sage leaves.
- Take of Red russet potatoes, cooked and cooled.
- Use of Fresh rosemary.
- Take of Olive oil.
- Get Knob of or two of butter.
- Get to taste of Salt.
After readying the ingridients, now we are set to make our delightful 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 is an Italian dish that is extremely quick and easy to prepare. The sage leaves are wrapped inside the veal escalopes with a slice of Parma ham and Repeat with the remaining sage leaves and escalopes. Heat the oil in a pan, and sear the cutlets. Season with pepper, remove from the pan, and keep warm. Veal With Ham (Saltimbocca Alla Romana).
Recipe : Saltimbocca alla Romana veal cutlets with parma ham
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