Veal Saltimbocca alla RomanaThe 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 - (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
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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.
An Anglo Italian food blogger based in London with an Italian food obsession. Join me on my journey and discover the best recipes, where to eat and buy the best Italian food and much much more.
