in Italy

Inge's Saltimbocca alla Romana

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Ingredients for 4 servings:

  • 8 thinly sliced ​​veal escalopes
  • 8 sage leaves
  • 8 slices of Parma ham
  • 2 tbsp flour
  • salt and pepper
  • 3 tbsp olive oil
  • 1 orange(s) (juice)
  • 1 tbsp balsamic vinegar
  • 3 tbsp dry white wine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the schnitzels and sage leaves and pat dry. Place the schnitzels side by side and place a sage leaf on each schnitzel. Place the folded ham on top of the schnitzel with the sage leaf and secure it with a toothpick. Season with salt and pepper and dust with flour. Heat the oil and fry the schnitzels for three to four minutes on each side. Remove the meat from the pan. Add the orange juice, balsamic vinegar, and wine to the pan and bring the pan juices to a boil. Season to taste and adjust the seasoning if desired. Serve with tagliatelle pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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