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Romana Saltimbocca

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Ingredients for 4 servings:

  • 4 veal escalopes, very thinly sliced
  • 4 slices of Parma ham (thin slices)
  • 4 sage leaves, fresh
  • salt and pepper
  • 3 tbsp butter for frying
  • 50 ml white wine
  • 2 tbsp butter for the sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Top each schnitzel with a slice of Parma ham (I also like San Daniele) and a sage leaf, and secure with a toothpick. Fry the schnitzels in 3 tablespoons of hot butter for about 2 to 3 minutes on each side until golden brown. Remove from the pan, season the underside with salt and pepper, and keep warm. Deglaze the pan with the white wine and let it reduce slightly. Whisk 2 tablespoons of butter into the sauce and season with salt and pepper. Serve the schnitzels with the sauce. Serve with rosemary potatoes and a garden salad.

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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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