Veal Saltimbocca alla Romana

The Tiny Italian Meat Week has sadly come to an end but ending it with an absolute banger. Ending the week with a traditional Roman dish. Veal saltimbocca all romana. Pan-fried escalopes flavoured with earthy sage leaves and salty parma ham. This is real treat and the recipe is so simple that you really can’t get it wrong. Don’t be shy, give it a try!

[ingredients title=”Ingredients – (serves 2 people)”]

2 veal escalopes
Salt & Pepper
6 fresh sage leaves
2 slices of Parma ham
Tbsp plain flour
Olive oil
Half a glass of white wine
10g butter

[/ingredients]

: Season the escalopes with salt & pepper

: Cover with clingfilm and flatten with a meat hammer or rolling pin

: Lay sage leaves & parma ha

: Lay a slice of parma ham on top and press down.

: Coat the escalopes lightly in flour

: Fry the escalope for a few minutes on each side

: Remove from the pan, pour in white wine, turn up heat and cook for a couple of minutes

: Add butter and melt. Pour sauce over the escalope.

: Veal Saltimbocca alla Romana

[directions title=”Directions”]

First, season escalopes on both sides with salt and pepper
Cover with clingfilm, and flatten the escalope with a meat hammer or rolling pin
Place 2-3 sage leaves on each escalope
Place a parma ham slice on top of the sage. Press down so that the parma ham sticks on to the meat. (You can secure the parma ham and sage to the escalope with a tooth pick if needed)
Lightly coat the escalopes in plain flour
Fry the escalopes in olive oil in a frying pan for about 2-3 minutes on each side until browned.
Remove escalope from pan, pour in the white wine, turn up heat and cook for 2 minutes
Finally add and melt the butter. As soon as melted, pour the sauce over the escalope.

[/directions]

TAGS:home cooking Italian cooking Italian food Meat recipe roman food saltimbocca alla romana Veal

The Tiny Italian

Ciao, I’m Paola I’m Paola (The Tiny Italian). I'm an Italian food expert cook and teacher. I teach people to not only cook but teach them how to LOVE TO COOK. I help change peoples mindset by showing them that cooking is not only for 'FOODIES' and sharing the fun, stress-free side with recipes, tips and cooking experiences.