(*) Saltimbocca alla romana 1. Dry the veal cutlets, pat lightly and sprinkle with a little salt. Place a slice of ham and 1 sage leaf on each cutlet. Attach the ham and sage with a wooden stick.
Heat the butter and fry the cutlets in it on both sides at high temperature for about 6-8 minutes. Remove the meat from the roasting pan and put it on a preheated plate.
Bring the gravy to a boil with the wine, add the butter, cook briefly and pour over the meat.
Garnish: Leaf spinach and small fried potatoes.
Recommended drinks: sparkling white wine, e.g. Frascati
and whipped cream, schnitzel folded.
Time required : 20 min
Tip: stock up on high-quality spices – it pays off!