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Veal Saltimbocca Alla Romana

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Ingredients
  Veal cutlets 24 Ounce (8 Pieces, 3 Ounce Each)
  Fresh sage leaves/2 teaspoons dried sage 16
  Prosciutto slices/Ham 8 , cut into half (Thin)
  Butter 5 Tablespoon
  Olive oil 2 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

1. Preheat oven to 350°. Pound veal cutlets between two sheets of wax paper or plastic wrap to 1/4-inch thickness. Cut each cutlet in half. Season with salt and pepper. Place 1 fresh sage leaf on each piece of veal or sprinkle with 1/8 teaspoon dried sage. Cover with a piece of prosciutto or ham

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Baked
Interest: 
Everyday

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