Saltimbocca alla Romana vom Waldschwein auf einem Teller präsentiert

Saltimbocca alla Romana from organic forest pork

30 minutes

Leicht

2 people

Saltimbocca alla Romana is an Italian classic that is prepared here with a special ingredient: Schnitzel from organic Bavarian forest pork. The meat of this animal, which spends its life exclusively in the wild, is particularly aromatic. This special variation gives the dish a unique taste. The forest pork schnitzel remains tender yet firm to the bite and is perfectly complemented by the combination of Parma ham and sage.

Ingredients

260 g schnitzel from organic forest pigs
2 slices Parma ham
2 fresh sage leaves
60 g butter
80 ml white wine (alternatively 1 splash lemon & 80 ml water)
Salt and freshly ground pepper
2 tbsp extra virgin olive oil

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Pound the schnitzels from the organic Bavarian forest pork vigorously until they are thin and even. Season with a pinch of salt and freshly ground pepper.
Place a slice of Parma ham and a fresh sage leaf on each escalope. Carefully pin both to the meat with a toothpick
Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Place the schnitzels, ham side down, in the hot pan and fry for approx. 2 minutes until the ham is slightly crispy.
Turn the cutlets and add 60 g butter to the pan. Fry the meat in the foaming butter for another 1-2 minutes.
Pour 80 ml white wine over the schnitzels and simmer for another 2 minutes until the sauce has reduced slightly and the meat is just cooked through.
Arrange the saltimbocca on two plates and drizzle with the white wine and butter sauce from the pan.

Tip: As a side dish, creamy mashed potatoes with a dash of olive oil (instead of butter) are perfect for soaking up the sauce. The velvety puree provides a nice contrast to the flavorful meat. If you prefer not to use white wine, you can also refine the dish with a squeeze of lemon and some water or meat stock.