Saltimbocca Alla Romana
Monday, October 8, 2007 14:38If you enjoy these recipes, you may want to subscribe to my RSS feed.
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I first made this dish in my cooking class at college. I was cleaning my closet and found the recipe, so here it is!
12 veal scaloppine (1 1/2 oz each)
1 dash salt
1 dash white pepper
12 slices prosciutto, sliced thin about the same diameter as the veal
12 sage leaves
1.5 oz butter
3.25 oz white wine
1 Pound the veal scaloppini with a mallet.
2 Season with salt and white pepper.
3 Put a slice of prosciutto and a sage leaf on top of each and fasten with a tooth pick.
4 Sauté quickly in butter on both sides.
5 Add the wine and continue to cook for about 5 minutes or until the meat is done and the wine is partly reduced.
6 Remove the meat from the pan and serve, prosciutto side up, with a spoonful of the pan juices over each.
Servings: 6
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Chris Perrin says:
October 8th, 2007 at 11:55 pm
What makes this a saltimbocca?
Could you make a pan sauce with some wine or cream?
Catching Up… : Bits Of Dust says:
October 9th, 2007 at 11:18 pm
[...] On Monday, Chef Tom posted a recipe for Saltimbocca Alla Romana. [...]
elise says:
September 1st, 2008 at 12:02 am
hey try this veal recipe!
Ingredients
8 pieces veal steak
1 tablespoon spoons lemon peeper
1 tablespoon Ground fennel seeds
2 tablespoons Plain flour
1 tablespoon Butter
2 tablespoons olive oil
1 cup Chicken stock
Mashed potato
Snow peas,to serve
Instructions
1.Using meat mallet,Pound veal steaks to 5mm thick 2.Combine lemmon pepper and fennel.Use to coat both sides of veal,Pressing on with your finger tips.Place flour on to a plate.3Heat butter and oil in a non stick fry pan over medium to high heat until hot.Coat half the veal in flour.Add to fry pan.Cook for 1 minute each side or until cooked to your liking.Remove to a plate.cover.Repeat with remaining veal.4.Add stock to frying pan.Bring to boil.Reduce heat to medium.Simmer for 3 to 5 minutes or until thickend slightly.5.Place veal onto plates.Drizzle with sauce.Serve with potato and snow peas