Saltimbocca Alla Romana

For the saltimbocca alla romana, carefully pound the veal cutlets flat (preferably between cling film). Season with salt and pepper.

Now place a sage leaf on each cutlet, cover with prosciutto and press down well.

Heat butter in a frying pan and gently fry the veal cutlets in it for about 2 minutes on each side.

Arrange saltimbocca on warmed plates.

Quickly boil the meat stock with Marsala and a little water and pour over the saltimbocca.

Preparation Tip:

RECOMMENDATION: Polenta or white bread (not for gluten intolerance!) and salad.

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