Free Recipe Saltimbocca Alla Romana
Recipe Type: I Recipes
Recipe Preparation: stir
Cooking Ingredients for Saltimbocca Alla Romana Recipe
8 sm Veal cutlets
Salt
Freshly ground black pepper
4 lg Slices prosciutto; halved
8 Sage leaves
3 tb Butter
1 tb Cooking oil
Flour for dredging
3 tb Dry white wine
1/4 Lemon
Saltimbocca Alla Romana Preparation
POUND VEAL CUTLETS to flatten them. Sprinkle with salt and pepper. Lay 1 sage leaf on each piece of veal and top with 1/2 slice prosciutto. Pin cutlets together with toothpicks. Melt butter with oil in a large skillet. Lightly flour veal bundles and saute over medium heat 2 minutes to a side (in two batches, if necessary). Transfer them to a heated dish and remove toothpicks. Pour wine into skillet. Over high heat, quickly stir and scrape up browned bits from bottom of pan. Pour sauce over veal, squeeze on lemon, and serve at once. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
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