Saltimbocca alla romana (roman style veal cutlets): a dish of the Roman tradition
And here we are, talking about a dish that brings me home, saltimbocca alla romana (roman-style veal cutlets).
Yep, for the uninitiated, I am of Roman origins, even though I have been living in Veneto for many years now.
For me this recipe is synonymous with family lunches, Sundays spent watching my mother while she was cooking.
He always prepared delicious dishes to be enjoyed all together without haste.
I can’t say exactly how many times I’ve prepared saltimbocca alla romana, but I know for sure that the smell of the meat sizzling in the pan will remain indelible in my mind.
Although it is a very quick and easy second course, saltimbocca alla romana are tasty and practically everyone likes themti.
The recipe includes three ingredients: veal, raw ham and sage, cooked in butter.
Serve them at a dinner with friends and success is guaranteed.
Then get the recipe…
How to prepare saltimbocca alla romana (roman style veal cutlets)
Let’s start by preparing the veal slices, remove any residues of fat or nerves from the edges that would cause the saltimbocca to curl during cooking.
We cut the meat so that all slices are more or less the same size.
I use the veal nut but the veal rump will do just fine too.
In my opinion, the ideal would be to cook the saltimbocca all together, in a single pan.
So let’s make sure we have one of the right capacity.
Of course, if this is not possible, we will proceed by cooking them a little at a time.
If the slices are not very thin, put them between two sheets of parchment paper and beat them a little with the meat tenderizer, so they will be softer.
Ready, go!
We place a slice of ham of more or less the same size in the center of each slice of meat.
Then we also lay a sage leaf on top. If the sage leaves are very small, let’s even add two.
We stop everything with a wooden toothpick.
We flour the meat only on the side where there is no ham.
Put the butter in a pan with a drizzle of oil. Then, put the saltimbocca in it, cooking them 2-3 minutes per side.
We can pepper and also add a pinch of salt on the part without ham.
Remove the saltimbocca from the pan and put them on a serving dish.
Pour the white wine into the pan together with the cooking juices of the meat and let it reduce for a few minutes.
We pour the sauce over the meat and serve immediately.
The saltimbocca alla romana they are excellent served with seasonal vegetables.
But I love them accompanied with mashed potatoes.
Anna’s advice:
We can cut each slice of veal and ham into several parts, to prepare mini saltimbocca to serve as an appetizer.
Let us know if you liked this recipe.
Do you want to try another second Roman?
Look at our chicken with Roman-style peppers and get ready to make the shoe !!
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