Saltimbocca Alla Romana
Time
Preparation time: 20 min.
Cooking or baking time: 30 min.
Total preparation time: 50 min.
We love to eat Italian and today we were looking for sun, sea and holiday feeling. So Saltimbocca alla Romana came to the table.
This dish is not difficult, neither in the preparation nor in the preparation and the preparation of the side dishes. I really recommend it for cooking, it tastes delicious.
Ingredients for 2 persons
- 4 small, very thinly tapped veal schnitzel
- 4 slices of air-dried Parma ham
- 4 fresh sage leaves
- Toothpick for attachment
- Pepper salt,
- White wine
- Butter for frying and for the sauce
- TK or fresh garden vegetables
- Pepper, salt, a little nutmeg and a piece of butter
- New small potatoes, amount depending on appetite,
- fresh rosemary, chopped
preparation
- Heat the vegetables together with the spices and the butter in a pot, add some water and simmer over low heat.
- Simmer and peel the new potatoes with the shell in about 20 minutes.
- Beat the veal cutlets thinly and cover each with a slice of parma ham and a fresh sage leaf and fix with a toothpick on the pieces.
- Heat a piece of butter in a frying pan and lightly fry the slices on the "ham side", season with pepper and salt before turning and fry the meat.
- In another pan also heat some butter and add the peeled potatoes, sprinkle the chopped rosemary over it, pepper and salt. If you like, you can add a coarsely cut garlic clove to the pan. The potatoes should get a nice light brown crust.
- Now take the chips out of the pan, keep warm and replace the gravy with a dash of white wine, add a small piece of cold butter and stir with a whisk under the wine.
- Now you can prepare. The gravy is poured over the veal schnitzel, potatoes and vegetables are added appetizing and then ... good appetite!
