Veal Saltimbocca Recipe

My cooking is hugely influenced by italian cuisine.

Veal saltimbocca recipe. Place the veal escalopes on a chopping board leaving a little space between them. Join scraps into bigger pieces by overlapping edges and pounding between wax paper be careful handling. Pecorinio romano continue to reflect that connection to romes ancient past as well as to its contemporary recipes. Add the marsala wine to the pan and sizzle to make a sauce scraping any tasty bits off the bottom.

Saltimbocca alla romana original recipe ingredients 4 people. Top each piece of veal with a few slices of prosciutto and a piece of cheese. This recipe was very simple short prep time and short cooking time. What to serve with veal saltimbocca.

You can assemble the rolls ahead of time and chill until ready to cookvance werner jr franklin wisconsin veal saltimbocca recipe photo by taste of home. Some more modern versions of the recipe even recommend serving veal scaloppine with pasta and marinara sauce. The recipe for veal satlimbocca alla romana may possibly have its culinary roots in brescia in northern italy where prosciutto is produced and may have migrated naturally to the mid section of rome from the movement of shepherds. Roll meat to enclose filling completely turn.

Trim and pound veal. Put the veal back in the pan to heat through then serve with a green salad and some fried potatoes. Divide meat into 12 pieces of fairly equal size. In this roman specialty veal cutlets are layered with prosciutto and sage and finished with a marsala butter sauce.

Add the lemon juice to taste. Im a bit against eating veal but since i couldnt find a recipe for chicken saltimbocca i had no other choice. Cover with clingfilm and using your fists or a rolling pin bash them out until they are about 5mm thick then discard the clingfilm. Heat the oil and the butter in a large frying pan until foaming and fry the veal for 4 5 mins on each side until the prosciutto is crisp then remove from the pan.

A side of fresh or sauteed greens also complements this entree nicely. Lay 2 sage leaves flat on each piece of veal then place 2 pieces of prosciutto on top to cover the meat and fold over the sides to neaten up. As russell explains he has always been inspired by italian cuisine. This classic italian dish is re imagined in russell browns recipe with the combination of veal prosciutto and sage served with a wholesome potato salad and a sprightly lemon gelusing british rose veal ensures that calves have been raised to the highest welfare standards.

A delicious wine sauce makes this hearty entree even more special. Veal saltimbocca is great with a green vegetable side such as piselli alla romana or roman style peas.