Salted PretzelsSaltimbocca Alla Romana Sardinian Spaghetti

Saltimbocca Alla Romana

400 g / 13.3 oz

50 g / 1.6 oz
20 g / 0.6 oz
125 ml / 0.5 cup
10 g / 0.3 oz
veal cutlets
pepper, salt
Parma ham
sage leaves
butter, unsalted
white wine
butter, unsalted

Serves 3 - 292 cal per serving
Prep-time: 10 min. - Total-time: 20 min.
Saltimbocca (literally translates as ' hop in the mouth') is a veal cutlet with Parma ham and sage leaves. First cut the veal cutlets into 6 equal pieces; flatten slightly. Season with salt and freshly ground pepper. With a tooth pick attach 1/2 slice of Parma ham and 1 large sage leaf on top of each cutlet. Use dried sage if you can't get fresh sage leaves. In a skillet melt butter and fry the cutlets on medium heat for 3 minutes each side until light brown. Remove from pan and keep warm. Turn heat on high and cast on white wine to loosen pan drippings. Let the stock boil down almost completely. At last stir in the remaining butter. Pour the sauce over the saltimbocca alla Romana and serve at once. This dish goes well with Italian spinach casserole (see recipe).

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