"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Saltimbocca Alla Romana (Veal Cutlets) Recipe

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This recipe for Saltimbocca Alla Romana (Veal Cutlets), by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Saturday, March 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 thin veal cutlets
1/2 c. flour
2/3 c. butter, melted
4 slices mozzarella cheese
4 thin slices prosciutto or smoked ham
4 sprigs parsley
1/2 c. dry wine
1/4 tsp. dried sage
salt and pepper to taste

Directions:
Directions:
Sprinkle flour on 4 slices veal and place, floured side down, on cutting board. Spoon some of the melted butter over slices and sprinkle with salt and pepper.. Add sage and chopped parsley, a slice of mozzarella and a slice of ham. Cover with the remaining slices of veal and sprinkle with the rest of the flour. Press edges of veal together with knife handle. Place in large skillet and pour remaining butter over veal bundles. Saute' over medium heat until brown. Turn and brown other side. Baste with butter and pour wine over veal. Cover and cook 5 minutes more. Transfer to warm platter and spoon remaining sauce over before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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