Veal Saltimbocca With Mozzarella Recipe. Add veal and cook until golden 2 to 3 minutes per side. Clean out the pan from the veal and melt butter with 12 cup of sherry over low heat.
Arrange the veal in a 9x13 inch baking dish. Pound veal cutlets between two sheets of wax paper. Let alcohol flame off and then add chicken stock juice of the lemon and salt and pepper.
Let alcohol flame off and then add chicken stock juice of the lemon and salt and pepper.
Saltimbocca which means to jump in the mouth is a familiar dish from the city of Rome that combines salty and savory elements for a little flavor explosion. Veal Saltimbocca all Romana in its delicious simplicity is a lovely light entree thus epitomizing the most ancient of times prior to the Roman Empire. Tender thin veal cutlets are the perfect foundation for the savory layers of crushed garlic and sage paper-thin prosciutto and rich fresh mozzarella cheese. Saltimbocca which means to jump in the mouth is a familiar dish from the city of Rome that combines salty and savory elements for a little flavor explosion.