Saltimbocca alla Romana
Saltimbocca alla Romana is a recipe with fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 small veal cutlets (about 80 g each)
- 4 slices of Parma ham
- 8 sage leaves
- 1 tbsp Olive Oil
- 2 tbsp butter
- Salt
- Pepper (freshly ground)
- 100 ml Marsala wine
Instructions
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1.
If necessary, flatten the cutlets evenly with your palm. Cut the large ham slices in half and fold them to fit the size of the veal cutlets, placing them on top. Place one sage leaf on each and secure with toothpicks.
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2.
Heat a pan and add olive oil and 1 tbsp butter. Sear the cutlets over medium heat for 1-2 minutes on the meat side. Flip, cook until done, season with salt and pepper. After about 1-2 minutes remove from the pan. Deglaze the pan with Marsala wine and reduce. Stir in the remaining butter and do not boil further. Return the cutlets to the sauce, let them heat through briefly, then serve drizzled with sauce.
