Veal escalopes Roman style (Saltimbocca alla romana)

Veal escalopes Roman style (Saltimbocca alla romana)

This is a great classic of Roman cooking. It’s delicious, easy to prepare. Serve with a fresh plain salad or mashed potadoes. If you prefer you can substitute white wine with Marsala wine or Brandy and veal meat with pork or turkey: everyone has his own version and recipe…


You need for 4:

  • 14 ounces of veal in thin slices (about 1/4 inches each)

  • 3 1/2 ounces Parma ham in thin slices

  • a handful of sage leaves

  • 1/2 a glass of white dry wine

  • 1 ounces butter

  • salt and pepper

  • flour


  1. Flour the veal slices,

  2. Put on each one a slice of Parma ham (same size more or less) and over the ham put a leaf of sage.

  3. Fix everything with a toothpick.

  4. Heat a large skillet, add butter, when it fries add the escalopes (if they’re too many for the pan cook in more than one times: take the cooked ones in the warm on a plate near the stove), salt and pepper and the white wine.

  5. Cook for 2 minutes on each side, serve hot with the side dish.

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