Romana Saltimbocca

Ingredients for 4 servings:

• 8 small pork or veal escalopes
• 1 lemon(s)
• 1 bottle of white wine
• some butter
• 1 tsp olive oil
• 1 cup crème fraîche
• 1 cup of cream
• 1 pinch of salt
• 1 pinch(s) of pepper
• 8 slices of Parma ham or Serrano ham
• 8 sage leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

With veal or pork in white wine cream sauce

You can either buy the meat sliced ​​directly from the butcher or slice it yourself at home. The dish is traditionally made with veal, of course, but it’s not traditional with a cream sauce, so you can be a little more daring. Whether pork or veal, either way, you usually have to “beat” the meat a bit to make it really wafer-thin. Thin slices are key for this dish. When the slices are thin enough, place a slice of ham (Parma or Serrano, as you prefer) and a slice of sage on each one. Now fold each side over once, as shown in the pictures, and fry the pieces in a pan with olive oil and butter until medium brown. Remove them from the pan and deglaze everything with white wine and a whole lemon (go easy on the wine). Then add cream and crème fraîche for creaminess, season with salt and pepper, and return the saltimbocca pieces to the pan. Letting it rest for a bit is never a bad idea, and it also gives you a chance to chill out and prepare your side dishes. Incidentally, this saltimbocca tastes even better the next day. I usually serve it with tagliatelle or rice and peas.