Saltimbocca Alla Romana

Summary

Ingredients

• 4 veal schnitzel, very thinly sliced
• 4 slices Parma ham, thin
• 4 fresh sage leaves
• salt and pepper
• 3 tablespoon butter, for frying
• 50 ml white wine
• 2 tablespoon butter for the sauce

Print Recipe Pin Recipe

Instructions

1. Cover each of the schnitzels with a slice of Parma ham (I also like to take San Daniele) and a sage leaf and secure with a toothpick.
2. Fry the schnitzel in 3 tablespoons of hot butter until golden brown on both sides for about 2 to 3 minutes, remove, season the lower side with salt and pepper, keep warm.
3. Deglaze the roasting mixture with the white wine and let it boil down a little. Mix 2 tablespoons of butter into the sauce with a whisk and season with salt and pepper.
4. Serve the schnitzel with the sauce. There is also rosemary potatoes and a garden salad.