Saltimbocca Alla Romana
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
- 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.
- 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.
- 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.
- Serve the schnitzel with the sauce. There is also rosemary potatoes and a garden salad.
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