Do not fry veal
The thin pieces only need a few minutes. Keeping them warm for a long time makes them dry and makes the prosciutto hard.
Italian Recipe
Saltimbocca alla Romana
The small escalopes are patted evenly flat and only thinly floured on the meat side. Short cooking time keeps the veal tender and the ham juicy.
Total time
30 min
Calories
430 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Veal escalope with Parma ham, sage and white wine
Saltimbocca means that the dish jumps directly into the mouth. In fact, it is on the table in a few minutes. Crucial are small, evenly thin slices of veal and a hot pan. Prosciutto already brings salt, so only the meat side is spiced very sparingly.
Quick Dinners
Mediterranean Cuisine
Lunch
Dinner
Recipe
Saltimbocca alla Romana
Saltimbocca alla Romana cover thin veal cutlets with prosciutto crudo and sage and fry them briefly in butter before white wine loosens the pan set.
Ingredients
4 servings
Method
-
1
Knock escalopes evenly
Gently pat veal between two layers of baking paper to a thickness of about 4 mm. Avoid cracks and pat dry the pieces.
-
2
Prosciutto and sage
Place a slice of prosciutto and two sage leaves on each escalope and loosely fix with a toothpick without contracting the meat.
-
3
Dust the meat side
Only the free meat side very sparingly salt, pepper and thin dust with flour. Pat off the excess flour carefully.
-
4
Saltimbocca briefly fry
Heat 40 g butter and oil in a large frying pan. Fry escalopes first with the ham side down for 1 minute, then on the meat side for 2 minutes.
-
5
Working portion-wise
Place meat on a warm plate and cover only loosely. Fry in two portions over a small pan to keep the temperature high.
-
6
Deglaze pan set
Put white wine in a hot pan and reduce to about half. Add stock and cook for another 2 minutes, loosening the roasting set.
-
7
Thicken sauce with butter
Remove pan from heat and toss in remaining cold butter. Warm saltimbocca in sauce for only 30 seconds and serve immediately.
Kitchen know-how
Tips for Saltimbocca alla Romana
Don't overload the pan
There must be room between the escalopes, otherwise the temperature drops and the meat steams in its own juice.
Variations
How to adapt this recipe
Use thin chicken cutlets and fry on the meat side for 3 to 4 minutes. Ensure a core temperature of at least 75 ° C.
Replace white wine with additional stock and a teaspoon of lemon juice. Taste the acidity only after reducing.
Nutrition per serving
430kcal
6.0 gCarbohydrates
45.0 gProtein
23.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Saltimbocca alla Romana
Thin veal cutlets are used in the classic way, they cook quickly and go well with prosciutto, sage and white wine.
Flour on the meat side helps the browning and later the sauce will bind slightly, and the prosciutto should keep direct contact with the pan.
No. Ham and stock already bring salt. Only the free meat side is minimally seasoned and the sauce is checked only at the end.
The steaks can be chilled for a few hours. Apply flour immediately before frying, so that it does not get moist.
Rosemary potatoes, roasted vegetables, polenta or a simple green salad accompany the short white wine sauce well.
Keep cooking