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Saltimbocca Alla Romana - Fillets Of Veal With Rosemary

Italian.Chef's picture
Ingredients
  Veal 400 Gram
  Ham 30 Gram (Raw / Cooked)
  Sage leaves 8
  Raisins 1 Tablespoon
  Butter 30 Gram
  Oil 1 Tablespoon
  Flour 30 Gram
  Vegetable stock 50 Milliliter
  White wine 2 Cup (32 tbs) (1/2 Glass)
  Salt To Taste
Directions

MAKING
1. Thinly slice the veal into 8 portions and top it with a slice of ham and few sage leaves.
2. Roll over the flour to coat it.
3. Take a skillet, heat little butter and oil, and add the veal slices and fry the top side first until the sage leaves become crispy.
4. Turn the veal and add raisins, wine, and pinch of salt and simmer until the meat becomes tender.

SERVING
5. Serve the Fillets of Veal after garnishing with Rosemary.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal

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