in Italy

Romana Saltimbocca

updated

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Ingredients for 4 servings:

  • 8 small veal escalopes, 80 g each
  • 8 slices of Parma ham
  • 8 leaves of sage, medium-sized
  • salt and pepper
  • 1 cup flour
  • 8 tbsp butter
  • 1 cup white wine
  • 1 lemon(s), juice
  • 1 pinch(s) of sugar
  • ½ cup Parmesan cheese, grated

Instructions

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

Roman Saltimbocca

Pound the schnitzels thinly, top each with a slice of ham and a sage leaf, and secure with toothpicks. Season with salt and pepper and coat in flour. Heat the fat in a pan and gently fry the schnitzels. Then deglaze with white wine and lemon juice, sauté briefly, remove from the pan, and serve. Season the remaining sauce generously with salt, pepper, and sugar and pour over the schnitzels. Serve sprinkled with Parmesan cheese.

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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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