Hello, I am Clara. Today, I will show you a way to make saltimbocca alla romana veal cutlets with parma ham recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Saltimbocca alla Romana veal cutlets with parma ham Recipe
Saltimbocca alla Romana veal cutlets with parma ham is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Saltimbocca alla Romana veal cutlets with parma ham is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook saltimbocca alla romana veal cutlets with parma ham using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Saltimbocca alla Romana veal cutlets with parma ham:
- Prepare 2 veal cutlets per person
- Prepare 8 slices (1 packet) parma ham
- Get 8 sage leaves
- Get Red russet potatoes, cooked and cooled
- Get Fresh rosemary
- Get Olive oil
- Get Knob or two of butter
- Take to taste Salt
Steps to make Saltimbocca alla Romana veal cutlets with parma ham:
- Double up the veal cutlets. Add a sage leaf on top.
- Double up the parma ham, add on top and secure with a cocktail stick
- Heat a knob of butter in a pan with a little oil and rosemary. Add potatoes and sauté for about 6-8 minutes until slightly brown. Meanwhile, heat more butter and oil in another pan. Cook meat on medium heat for 2-3 minutes each side
- Serve and enjoy 😀
So that is going to wrap this up with this exceptional dish saltimbocca alla romana veal cutlets with parma ham recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
