Saltimbocca Alla Romana


Rating: 5.00 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:













Instructions:

Carefully pat the veal escalopes, season with salt and pepper. Place a sage leaf on each cutlet and fix the Parma ham on top with a wooden stick. Heat oil in a frying pan and fry the cutlets with the ham side at the beginning until golden brown, then roast the second side and keep warm in an aluminum foil. Extinguish the roast residue with the white wine and cook lightly.

Peel and chop the garlic clove. Heat butter in a frying pan, add the defrosted spinach leaves and sauté. Add finely chopped garlic to spinach form, sauté for about 10 minutes until soft.

Finely grate the Parmesan cheese.

Arrange Saltimbocca alla Romana with spinach on plates. Sprinkle the spinach with the grated Parmesan.

Drink: sparkling mineral water

Doris Bereiter, 6114 Weer

Our tip: Use young, tender spinach from the farmers’ market!

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