1.7K
an Italian classic
Saltimbocca alla romana
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Serves: 4
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Ingredients
- 12 small veal cutlets (70g each)
- 6 tranches of raw ham
- 12 sage leaves
- 1 dl Marsala
- Toothpicks
- Butter
Instructions
1. salt and pepper the veal cutlets, cover each with half a tranche of raw ham and a sage leaf and fix them with a toothpick.
2. warm 2 tablespoons of butter in a frying pan and fry the escalopes on both sides. Keep them warm at 60 degrees in the oven until serving.
3. add 1 dl Marsala to the fry set and bring to a boil. Reduce the heat and stir in about 1 dl cold butter in small pieces until the sauce has the desired consistency.
4. spread the sauce over the escalopes to serve.
5. Serve with Risotto and seasonal vegetables