This is an Italian classic – originating from Rome. It consists of practically only 3 ingredients but is pure perfection for your taste buds…
It’s fairly simple to prepare and due to the thin slices of veal, the cooking time is really short, which is very helpful when preparing for guests (or hungry family)!
See how to prepare here:
Ingredients for 4
4 (or 8 smaller) very thin veal schnitzel
4 (or 8) slices of Parma ham (or San Daniele)
4 (or 8) fresh sage leaves
40ml Noilly Prat (or Marsala or white wine)
3 tablespoons butter
Another 2 tablespoons butter for the sauce
4 (or 8) toothpicks
Lay out the veal schnitzel, place a thin slice of ham on top, as well as the sage leaf last. Pepper slightly (no salt!! As the ham is fairly salty!). Drizzle a few drops of fresh lemon on top. Fold in half and fixate with a toothpick. Repeat with the other pieces.
Heat a pan with the 3 tablespoons of butter and then fry the veal schnitzel 2 minutes on both sides. Set aside.
For the sauce, deglaze the butter in the pan with the Noilly Prat and add the rest of the butter.
Serve the Saltimbocca alla Romana with the sauce and roasted potatoes (see recipe here) or bacon-wrapped green beans (see recipe here).