Steps to Make Award-winning Saltimbocca alla Romana veal cutlets with parma ham

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We hope you got insight from reading it, now let's go back to saltimbocca alla romana veal cutlets with parma ham recipe. You can have saltimbocca alla romana veal cutlets with parma ham using 8 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Saltimbocca alla Romana veal cutlets with parma ham:

1. Take 2 of veal cutlets per person.
2. Get 8 slices (1 packet) of parma ham.
3. Use 8 of sage leaves.
4. You need of Red russet potatoes, cooked and cooled.
5. Use of Fresh rosemary.
6. Prepare of Olive oil.
7. Use Knob of or two of butter.
8. Get to taste of Salt.

Steps to make Saltimbocca alla Romana veal cutlets with parma ham:

1. Double up the veal cutlets. Add a sage leaf on top..
2. Double up the parma ham, add on top and secure with a cocktail stick.
3. 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.
4. Serve and enjoy 😀.

They're fine and they look wonderful. Saltimbocca alla Romana veal cutlets with parma ham is something which I've loved my whole life. Tender escalops of veal topped with Prosciutto Crudo (Parma ham) and fresh sage leaves. Everything held together with a toothpick and cooked in dry white wine and butter. How to prepare Saltimbocca alla Romana: First, you must tenderize the meat by pounding it with a meat mallet.

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