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Meat Course

Saltimbocca alla Roma

Veal Cutlet with Ham in Sage


Saltimbocca alla Roma - Ingredients

8 small, extremly thin veal cutlets
8 slices of air-dried ham
16 fresh leaves of sage
3 tablespoons oil
1/2 cup of white wine
2 tablespoons of butter
Salt and freshly ground pepper


Lay a slice of ham and sage leaves on each veal chop, fold over and skewer with a toothpick.

Saltimbocca alla Roma - Cooking

Heat oil in a pan on highest heat, then fry the veal chops for 2 to 3 minutes on each side until golden brown. Remove veal chops and keep warm.

Saltimbocca alla Roma - Cooking

Discard the oil, pour white wine into pan, loosen pan drippings and let simmer.

Saltimbocca alla Roma

Swirl in the butter, add salt and pepper and pour over veal chops. Garnish with two sage leaves.

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