Saltimbocca alla Romana

Fine, tender veal steaks from the “Great Peak” premium boiled beef, perfectly prepared and pan-fried in just a few minutes. Garnished with prosciutto & sage leaves. This delicious trio of flavors jumps into your mouth as if by magic!

People:For 4 persons
Cooking time:20 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM

Ingredients

Saltimbocca alla Romana
1 pieceKalbstafelspitz "Great Peak
1 dashOil
1 pkg.Prosciutto
4 pieceSage leaves
40 gButter

Preparation steps

Prepare the steaks

  1. Cut the Great Peak veal into steaks approx. 2.5 cm thick (across the grain) and fry in the pan according to the instructions.
  2. Add the prosciutto and sage leaves to the pan while frying.


Arrange

  1. Then place the prosciutto on top of the Great Peak steaks and coat evenly with butter and sage.
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