Description
The recipe for this dish was posted on the website in 2008 by user Mouse-Katyusha called "Saltimboca veal" and is illustrated with me in the framework of "Coloring". In the original recipe suggests to use only sage leaves. I made a new note in this popular Roman recipe. It is a novelty in the form of a combination of leaf of Basil inside the meat, sprinkled with dried sage, has delighted my guests. Fragrant Saltimbocca was eaten in a moment. But literally translated the title is : - "Jump in the mouth!" I advise everyone to cook!
Ingredients
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Veal
500 g
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Ham
12 slice
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Basil
1 coup
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Sage
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Dry white wine
125 ml
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Vegetable oil
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Salt
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Black pepper
Cooking
Meat cut into thin slices across the grain. Cover with cling film and repel.
Do the big schnitzel.
Salt, pepper, sprinkle of dried sage. On each piece put the slices of bacon and leaf of Basil. Again sprinkle with sage.
Put a piece of meat in half, so that the ham and Basil was like in the pocket. With the toothpicks bond the two halves. Top pin leaf Basil.
In hot oil fry the slices of meat first with the side where the pinned leaf Basil. The meat is so impregnated with fast strong amazing aroma of fried Basil. Fry on both sides until Golden brown.
The Basil leaves to fry in the fat left over from frying the meat, and put it on a napkin.
Fat from frying to dilute the wine, bring to boil and pour over schnitzels. Serve hot, removing the toothpicks. Garnish with Basil and, if desired, with slices of tomatoes and cucumbers.
Fragrant Saltimbocca very soft and juicy. The cuts produce a lot of juice.
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