Veal Saltimbocca

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Veal Saltimbocca

Veal Saltimbocca

Veal Saltimbocca
Veal Saltimbocca

Number of people

4 very thin veal cutlets (important)

1 scoop of mozzarella cheese

4 slices of parma ham

1 briquette of tomato sauce

fresh basil leaf

2 shallots

1 bag of Parmesan cheese

Preparation: 15 min
Cooking time: 20 min
Step 1
Sauté the cutlets lightly on one side only and set aside.
Step 2
Brown the shallots until they are golden in a little fat.
Step 3
Place the tomato coulis in the pan with the shallots and pieces of fresh basil. Simmer over low heat.
Step 4
Place the Parma ham slices on the cooked side of the veal cutlets, then mozzarella slices and a fresh basil leaf.
Step 5
Roll the escalope around the ingredients deposited as a "nem" and close with the wooden spikes.
Step 6
Place the saltimbocca in the tomato mixture and cook gently.
Step 7
Once cooked, put the saltimbocca (without the sauce) in the oven in the grilled position, previously dusted with parmesan cheese. Leave for a few moments.
Step 8
Place the tomato mixture on the plate and place the saltimbocca from the oven on it.
Step 9
Serve with "al dente" pasta with parmesan cheese.
I add my grain of salt

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