SALTIMBOCCA ALLA ROMANA
There are a few Veal Saltimbocca recipes here, but I hadn't seen the very traditional, very simple one. This is all about showcasing a few fresh, flavorful ingredients for a superb dish. This is very nice served over some wilted spinach, and if you're not a veal person, you can easily substitute pounded chicken breast.
Provided by CHRISSYG
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound veal between sheets of waxed paper until thin and even.
- Place one sage leaf on each piece of veal and cover with the prosciutto, secure with a toothpick if needed.
- Heat frying pan to hot, but not smoking, add butter and olive oil.
- Sauté veal on the side without the prosciutto approx 3 minutes.
- Turn and sauté the other side another 3 minutes.
- Remove from pan and add the wine, chicken broth and sage, scraping up any brown bits that may be on the bottom of the pan.
- Cook one minute on high, check seasoning and add salt and pepper to taste.
- Return the veal to the pan to re-warm.
- Serve and enjoy.
Nutrition Facts : Calories 201.8, Fat 9.9, SaturatedFat 3.7, Cholesterol 96.1, Sodium 127, Carbohydrate 0.9, Fiber 0.4, Sugar 0.1, Protein 24.1
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V Mahler
[email protected]This recipe is perfect for a dinner party. I'm definitely going to try it.
Abaidullah Gondal
[email protected]I'm allergic to sage. Is there another herb I can use instead?
MD shakil Molla
[email protected]This recipe looks delicious, but I'm not sure if I can find veal at my local grocery store.
Paula Gomes
[email protected]I'm not sure if I have all of the ingredients for this recipe. I'll have to check my pantry.
Noga Gigo
[email protected]This recipe is a bit too complicated for me. I'll have to find something simpler.
Maya Bhai
[email protected]I can't wait to try this recipe. It looks so delicious!
Alina CH
[email protected]I'm always looking for new and exciting recipes to try. This one is definitely a keeper!
Danielle Clair
[email protected]This dish is so easy to make, I can whip it up on a weeknight.
Joyce Lewis
[email protected]I'm a vegetarian, so I made this dish with tofu instead of veal. It was delicious!
Violette Vega
[email protected]I'm allergic to pork, so I substituted the prosciutto with thinly sliced ham. It turned out great!
Erfn mohmdi
[email protected]This recipe is missing some important ingredients. I had to add garlic and white wine to make it taste right.
Abuba Kaba
[email protected]I'm not sure what I did wrong, but my saltimbocca turned out tough. I'll have to try again.
salome juma
[email protected]This dish is perfect for a special occasion.
Ekram
[email protected]I've never made saltimbocca before, but this recipe made it easy. I'm definitely going to make it again.
Arju Rathwor
[email protected]This dish is a bit time-consuming to make, but it's worth it. The results are amazing!
Muhmmad Athar
[email protected]I'm not a huge fan of veal, but I love this dish. The prosciutto and sage really balance out the flavor of the veal.
jessica farris
[email protected]This is one of my favorite recipes. It's so simple, yet so flavorful.
Kahli Mohamed Nour
[email protected]I've made this dish several times and it always turns out perfectly. The key is to use high-quality ingredients and to not overcook the veal.
Laxman Dhakal
[email protected]Saltimbocca alla Romana is a classic Italian dish that is easy to make and always a crowd-pleaser. The combination of tender veal, salty prosciutto, and fresh sage is simply divine.