Veal Saltimbocca Recipe

Im a bit against eating veal but since i couldnt find a recipe for chicken saltimbocca i had no other choice.

Veal saltimbocca recipe. Veal saltimbocca is great with a green vegetable side such as piselli alla romana or roman style peas. Veal saltimbocca alla romana. Season both sides of the flattened veal with a little black pepper theres no need for salt as the prosciutto is quite salty. Saltimbocca alla romana original recipe ingredients 4 people.

What to serve with veal saltimbocca. My cooking is hugely influenced by italian cuisine. Add the marsala wine to the pan and sizzle to make a sauce scraping any tasty bits off the bottom. As russell explains he has always been inspired by italian cuisine.

Divide meat into 12 pieces of fairly equal size. You can assemble the rolls ahead of time and chill until ready to cookvance werner jr franklin wisconsin veal saltimbocca recipe photo by taste of home. The recipe for veal satlimbocca alla romana may possibly have its culinary roots in brescia in northern italy where prosciutto is produced and may have migrated naturally to the mid section of rome from the movement of shepherds. Pecorinio romano continue to reflect that connection to romes ancient past as well as to its contemporary recipes.

A side of fresh or sauteed greens also complements this entree nicely. Trim and pound veal. Lay 2 sage leaves flat on each piece of veal then place 2 pieces of prosciutto on top to cover the meat and fold over the sides to neaten up. Join scraps into bigger pieces by overlapping edges and pounding between wax paper be careful handling.

400 gr 1411 veal thickness about 3 mm 70 gr247oz prosciutto crudo in thin slices ham white wine vernaccia san. Heat the oil and the butter in a large frying pan until foaming and fry the veal for 4 5 mins on each side until the prosciutto is crisp then remove from the pan. A delicious wine sauce makes this hearty entree even more special. Cover with clingfilm and using your fists or a rolling pin bash them out until they are about 5mm thick then discard the clingfilm.

Place the veal escalopes on a chopping board leaving a little space between them. Roll meat to enclose filling completely turn. This recipe was very simple short prep time and short cooking time. Some more modern versions of the recipe even recommend serving veal scaloppine with pasta and marinara sauce.

This classic italian dish is re imagined in russell browns recipe with the combination of veal prosciutto and sage served with a wholesome potato salad and a sprightly lemon gelusing british rose veal ensures that calves have been raised to the highest welfare standards. Add the lemon juice to taste.