Saltimbocca Alla Romana – Veal Escalope with Sage

Sprinkle the cutlets with the juice of one lemon, season with salt and pepper, place on top of each other and marinate for 1/2 hour in the refrigerator. Now place a slice of prosciutto and 1 sage leaf on each cutlet, fold once and fix with a kitchen wooden stick. Dredge the meat in flour with a little bit of salt, turn it over and fry it in hot butter for 3 to 5 minutes on each side. Remove the cutlets and keep them warm.

Extinguish the roast stock with beef broth and Marsala and simmer repeatedly for 3 min. on low heat. Pour over the saltimbocca before serving.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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