in Italy

Romana saltimbocca

updated

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Ingredients for 4 servings:

  • 8 thin veal escalopes
  • Salt
  • 8 sage leaves, fresh
  • 8 slices of Parma ham, wafer-thin
  • Pepper, white, from the mill
  • 40 g butter
  • 4 tbsp white wine or Marsala
  • 30 g butter

Instructions

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

Pat the veal escalopes dry, pound lightly, and sprinkle with a little salt. Place a slice of ham and a sage leaf on each escalope. Secure the ham and sage with a toothpick. Heat the butter and fry the escalopes on both sides over high heat for about 6-8 minutes. Remove the meat from the pan and place it on a preheated platter. Bring the pan juices and wine to a boil, add the butter, cook briefly, and pour over the meat.

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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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