The “Cooking with Ryan” feature is being renamed. With the theme of the new site, with the tavern sign and the English pub naming convention, we will be calling these culinary themed pieces “On the Menu”. Enjoy!
Saltimbocca, in Italian means “jump into my mouth”. This is an apt instruction, because it is flippin’ delicious. It can be made with chicken or pork or really anything, but it is traditionally made with veal, which I used for my saltimbocca (I had a gift card to a butcher).
Saltimbocca is an Italian variety of schnitzel, (like chicken friend steak is an American version), which simply means that it is a flattened meat that is pan fried. Saltimbocca is pressed with prosciutto, which is a fatty ham, and combined with sage before being dredged in flour and fried in butter and olive oil. Often, it’s rolled, but this version, as you can see, was not.
The “alla romana” bit refers to the sauce that you can see ladled around the plate. It consisted of the remnant juices from the fried meat, a little more butter, white wine, chicken broth and a bit of salt and pepper. The sauce, as you might be able to guess, was rather flavorful and rich. The whole plate was very rich, and even the meat had a creamy note to it. I served it with some lemon slices, and the lemon juice provided a bit of acidity that cut the richness of the dish.
All in all, it was an easy to make plate, and a little glamorous at the same time. Excellent stuff.
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