Saltimbocca alla Romana is easy, quick and tasty!

Saltimbocca alla Romana

2 Veal slices

4 Parma Ham slices

4 sage leaves

flour to taste

Salt to taste

Black Pepper to taste

ยฝ glass (35ml) white wine

1 tbsp (14g) unsalted butter

1 tsp (7ml) olive oil

Pound the veal to make it thin.

Cut slices into halves, put salt and black pepper on each half, place a slice of Parma ham and a leaf of sage. To secure the ingredients, use toothpicks, and please do not eat them! ๐Ÿ™‚

Coat the bottom part (only one side) of each slice with all-purpose flour.

In a large pan, combine butter with olive oil and hot on medium heat. Place the Saltimbocca and pour the white wine. Sautรจ them for about 8-10. It is not necessary to turn the saltimbocca when using a lid.

Serve with their sauce.

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