Escalopes romana-style with Parma ham * * * Saltimbocca alla romana
Find here the ingredients and how to make your escalopes romana-style or “saltimbocca alla romana”!
- 10 slices of veal rump (each slice at about 2 ½ to 3 oz )
- 10 large sage leaves
- 10 slices of Prosciutto di Parma (Parma ham)
- Salt and pepper
- 1 glass of white wine
- 3/4 tablospoon of butter
Take a large pan and melt half of the butter. When it start bubbling add the meat and let it cook until golden on both sides over a medium-high heat.
Turn over the slices of meat and add the white wine glass. When the wine is completely evaporated, turn them once again, add salt and pepper and let the saltimbocca cook for another couple of minutes.
Serve hot and enjoy it!