Do not fry veal
The thin pieces only take a few minutes. Long keeping warm makes them dry and makes the prosciutto hard.
Italian Recipe
Saltimbocca alla Romana
The small schnitzels are knocked evenly flat and thinly floured only 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
Calf schnitzel 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. The decisive factors are small, evenly thin calf slices and a hot pan. Prosciutto already brings salt, so only the meat side is seasoned very sparingly.
Quick Dinners
Mediterranean Cuisine
Lunch
Dinner
Recipe
Saltimbocca alla Romana
Saltimbocca alla Romana fill thin veal chips with prosciutto crudo and sage and fry them briefly in butter before white wine dissolves the pan set.
Ingredients
4 servings
Method
-
1
Knock schnitzel evenly
Gently knock veal between two layers of baking paper on about 4 mm thick. Avoid cracks and then pat the pieces dry.
-
2
Fasten prosciutto and sage
Place a slice of Prosciutto and two sage leaves on each slice. Fix with a toothpick without pulling the meat together.
-
3
Sprinkle meat side
Salt only the free side of the meat very sparingly, pepper and thinly sprinkle with flour. Knock off excess flour carefully.
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4
Saltimbocca short roast
Heat 40 g butter and oil in a large pan. First fry schnitzel with the ham side down for 1 minute, then fry for 2 minutes on the meat side.
-
5
Work portions
Place meat on a warm plate and cover only loosely. Fry in two portions with a small pan so that the temperature stays high.
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6
Deglaze pan set
Place the white wine in the hot pan and cook on about half. Add the stock and cook for another 2 minutes, then dissolve the browned residue.
-
7
Bind sauce with butter
Pull the pan from the stove and swirl in the remaining cold butter. Heat Saltimbocca for only 30 seconds in the sauce and serve immediately.
Kitchen know-how
Tips for Saltimbocca alla Romana
Do not overload pan
There must be room between the choppers. Otherwise the temperature falls and the meat thirsts in its own juice.
Variations
How to adapt this recipe
Use thin chicken chips 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. Season the acidity only after reduction.
Nutrition per serving
430kcal
6.0 gCarbohydrates
45.0 gProtein
23.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Saltimbocca alla Romana
Fine calf sculpts are used classically. They cook quickly and match taste to Prosciutto, sage and white wine.
Flour on the meat side supports tanning and later binds the sauce slightly. Prosciutto should keep direct contact with the pan.
No. Raw ham and stock already bring salt. Only season the free side of the meat minimally and check the sauce only at the end.
The filled schnitzels can be cooled for a few hours. Only apply flour immediately before roasting, so that it does not get moist.
Rosemary potatoes, fried vegetables, polenta or a simple green salad accompany the short white wine sauce well.
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