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veal rolls, roman style

Name: veal rolls, roman style
Ingredients: 1 1/2 pounds boneless veal round steak, 1/2 inch thick; 1/4 teaspoon dried sage leaves, crushed; 1/4 teaspoon pepper; 6 thin slices prosciutto or fully cooked smoked or boiled ham; 2 tablespoon butter or margarine; 1 tablespoon olive or vegetable oil; 2 tablespoon all-purpose flour; 1/2 cup marsala or other dry white wine

Veal Rolls, Roman Style (Saltimbocca alla Romana) 1 1/2 pounds boneless veal round steak, 1/2 inch thick 1/4 teaspoon dried sage leaves, crushed 1/4 teaspoon pepper 6 thin slices p...

italianmaineasy

Ingredients8 items

Ingredients

11/2 pounds boneless veal round steak, 1/2 inch thick
1/4teaspoondried sage leaves, crushed
1/4teaspoonpepper
6thin slices prosciutto or fully cooked smoked or boiled ham
2tablespoonbutter or margarine
1tablespoonolive or vegetable oil
2tablespoonall-purpose flour
1/2cupmarsala or other dry white wine

Directions

1
Veal Rolls, Roman Style (Saltimbocca alla Romana) 1 1/2 pounds boneless veal round steak, 1/2 inch thick 1/4 teaspoon dried sage leaves, cru
2
pound veal until 1/8 inch thick
3
Sprinkle one side of veal with sage and pepper
4
cut into 6 pieces, 4 or 5 inches square
5
Place ham slice on seasoned side of each piece veal
6
secure with wooden picks
7
Heat butter and oil in 10-inch skillet until hot
8
Cook veal rolls over high heat until brown, 5 to 10 minutes

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