15.09.2012, 13:04:19 cet
Fosti con me nel pericolo e nella vittoria
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Lay a slice of ham and sage leaves on each veal chop, fold over and skewer with a toothpick.

Heat oil in a pan on highest heat, then fry the veal chops for 2 to 3 minutes on each side until golden brown. Remove veal chops and keep warm.

Saltimbocca alla Roma
Saltimbocca alla Roma
Saltimbocca alla Roma - Ingredients

Ingredients

8 small, extremly thin veal cutlets
8 slices of air-dried ham
16 fresh leaves of sage
3 tablespoons oil
1/2 cup of white wine
2 tablespoons of butter
Salt and freshly ground pepper
Toothpicks

Discard the oil, pour white wine into pan, loosen pan drippings and let simmer.


Swirl in the butter, add salt and pepper and pour over veal chops. Garnish with two sage leaves.


Saltimbocca alla Romana