Saltimbocca alla Romana with Parma ham and sage - Original Italian & quick
Meow! Welcome to my little paw-kitchen. Today I'm taking you to Rome with an absolute classic: Saltimbocca alla Romana. The name means 'jumps into the mouth' – and that's exactly what this tender veal escalope does! The combination of savory Parma ham, fresh sage, and a delicate white wine sauce is simply divine. Many think this dish is complicated, but I promise you: It is super easy and wonderfully quick to make. As a hobby cook, I attach great importance to fresh quality, which is why we only use the best meat and aromatic herbs straight from the market. Whether you're planning a fancy dinner or just want to treat yourself, this Italian dish brings Mediterranean flair to your plate. It's perfect for showing how to create a restaurant experience with just a few, high-quality ingredients. Grab your pans, we're cooking something wonderful together!
Ingredients
Preparation
Pound the veal escalope (150 g) flat if it is too thick – this makes it especially tender, meow!
Now place a piece of Parma ham (2) along with the sage leaves (4) onto the meat and secure with a toothpick.
Lightly coat the uncovered side of the meat in flour (10 g).
Heat olive oil (10 ml) and half of the butter (20 g) in a pan over medium heat.
Sear the Saltimbocca on the ham side briefly, then turn and cook until golden brown.
Remove the meat from the pan and keep warm. Deglaze the pan drippings with white wine (50 ml).
Stir in the remaining butter (20 g) until the sauce is glossy and drizzle briefly over the meat – your feast is ready!
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