SALTIMBOCCA ALLA ROMANA
Saltimbocca, veal sauteed with prosciutto and sage, is a festive and easy supper. A classic of Roman cuisine, saltimbocca means "jumps in the mouth." Although veal scallops are traditional, the dish also can be prepared with boneless slices of turkey breast or boneless chicken breasts. Some cooks don't like the prosciutto side to get crispy, but this doesn't bother me. The pan may be deglazed with stock alone or in combination with wine. I like to serve saltimbocca with green beans or spinach, and mashed potatoes are nice if you want a starch accompaniment.
Provided by Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Pound the meat slightly between sheets of plastic wrap to a uniform thickness of 1/4-inch. Sprinkle lightly with salt and pepper and top each piece with 2 sage leaves. Cover the sage with the prosciutto slices and skewer into place with toothpicks.
- In a saute pan, heat the oil over medium-high heat. Add the meat, prosciutto and sage-side down, and saute until golden on the first side, about 3 minutes. Turn and cook the other side, about 3 minutes longer. Remove to a warmed plate and keep warm.
- Pour in the stock and the wine and deglaze the pan over high heat, scraping up any brown bits stuck to the bottom. Boil until the pan juices reduce and are thickened. Remove the pan from the heat and swirl in the butter. Spoon over the saltimbocca and eat at once.
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Cycloneace
[email protected]I'm not sure what went wrong, but this dish was a complete disaster.
Reach Oxegeen
[email protected]1 star. This recipe was the worst.
Atif Hakro
[email protected]This dish was a waste of time and money. I wouldn't recommend it to anyone.
Allah Muhammad
[email protected]I was disappointed with this recipe. It didn't turn out as I expected.
Ejira Joy
[email protected]This recipe was too complicated. I don't think I'll make it again.
md arifulislam
[email protected]The veal was a bit tough. I think I overcooked it.
Waqas Kashi
[email protected]This recipe is a bit bland. I would add some more seasoning next time.
Mariam Hammad
[email protected]I made this dish for my Italian grandmother and she said it was the best she'd ever had.
Silver Bird
[email protected]5 stars! This dish was amazing.
Sylvia Garza
[email protected]This recipe is a keeper! I'll definitely be making it again.
QurbabAli chandio
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Nima Hyolmo
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Izaz Ahmad
[email protected]I'm not a big fan of veal, but I loved this dish. The prosciutto and sage really helped to balance out the flavor of the veal.
sweet jaan
[email protected]I love the simplicity of this dish. It's only a few ingredients, but they come together to create a delicious and elegant meal.
Beth H.
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The veal is so tender and flavorful, and the prosciutto and sage add a nice touch.
Joshua Kiper
[email protected]I've made this dish several times and it always turns out great. It's a great way to use up leftover veal or prosciutto.
Brendan Loughlin
[email protected]This recipe was a hit with my family! The veal was cooked perfectly and the prosciutto added a nice salty touch. The sage added a subtle but delicious flavor.
Simba Trueman
[email protected]Saltimbocca alla Romana is a classic Italian dish that is easy to make and always a crowd-pleaser. The combination of salty prosciutto, tender veal, and flavorful sage is simply divine.