Name: Saltimbocca alla Romana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 veal cutlets, thinly pounded; 8 slices prosciutto, thin; 8 fresh sage leaves; 3 tbsp butter; ½ cup dry white wine; ¼ cup all-purpose flour, for dredging; ¼ tsp salt; ¼ tsp black pepper

Saltimbocca alla Romana

Roman-style veal cutlets topped with prosciutto and sage, pan-fried in butter and white wine.

Total time

30 min

Prep

15 min

Cook

15 min

Serves

Difficulty

Medium

Per serving

350 kcal

Ingredients

8 veal cutlets, thinly pounded
8 slices prosciutto, thin
8 fresh sage leaves
3 tbsp butter Swap
½ cup dry white wine Swap
¼ cup all-purpose flour, for dredging Swap
¼ tsp salt
¼ tsp black pepper Swap

Equipment

skillet, toothpicks

Method

Place prosciutto slice and sage leaf on each veal cutlet. Secure with toothpick.
Lightly dredge veal side only in flour.
Heat butter. Place veal prosciutto-side down first, cook 2 min. Flip, cook 2 more min.
Remove veal. Deglaze pan with wine, scraping up bits. Reduce by half.
Pour pan sauce over saltimbocca. Serve immediately.

Nutrition per serving

Calories: 350
Protein: 36g
Carbs: 6g
Fat: 18g
Fiber: 0g

Protein 44%Carbs 7%Fat 49%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

italian · roman · veal · prosciutto · sage · quick

Ingredients

Equipment

Method

Nutrition per serving

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