Saltimbocca alla romana I

Name: Saltimbocca alla romana I
Yield: 8
Ingredients: Pepper; Salt; 1/8 l -beef broth; 2 tbsp Butter; 3 tbsp White wine; 8 small Sage leaves; 8 small Thinly sliced veal schnitzel á 60 g; 8 Thin slices of air-dried ham

Mains

Cook time: 0 min.
Servings: 8

Ingredients for Saltimbocca alla romana I

		Pepper
		Salt
1/8	l	-beef broth
2	tbsp	Butter
3	tbsp	White wine
8	small	Sage leaves
8	small	Thinly sliced veal schnitzel á 60 g
8		Thin slices of air-dried ham

Instructions for Saltimbocca alla romana I

To prepare the Saltimbocca alla romana I recipe, please follow these instructions:

The Schnitzler is laid on the board and knocks flat with the palm of the hand. On each side is added 1 sage leaf and a slice of ham. Stick with a pair of toothpicks. The butter is melted in the forehead and the meat is baked 3-4 minutes or until golden brown. Take off the forehead and keep warm. The pan is boiled with white wine and added calf and added 2/3. The sauce is seasoned with salt and pepper. Can be served with freshly cooked pasta.

Saltimbocca alla romana I

Ingredients for Saltimbocca alla romana I

Instructions for Saltimbocca alla romana I

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