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Saltimbocca alla Romana
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Saltimbocca alla Romana

Course Dinner, Lunch, Main Course, meat
Cuisine Italian
Keyword veal
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 6
Calories 349kcal

Equipment

  • 1 large sauce pan
  • 16 toothpicks

Ingredients

  • 400 grams Veal Scaloppini 8 slices
  • 120 grams Prosciutto 8 slices
  • 16 Sage leaves
  • 100 grams All-purpose flour
  • 80 grams Butter
  • 100 milliliters White wine
  • Salt and pepper
Metric - U.S. Customary

Instructions

  • Pat the veal dry.
  • Place a slice of prosciutto and two sage leaves atop each veal slice.
    Prepping saltimbocca
  • Use two toothpicks to attach the sage leaves, prosciutto and veal to each other.
    Prepping Saltimbocca alla Romana
  • Lightly dredge the saltimbocca in flour.
  • Melt the butter in the saucepan and heat until just sizzling.
  • Beginning with the sage and prosciutto side sauté the veal just until done, about 1 to 2 minutes per side.
  • Place the cooked veal on a serving platter.
  • Pour the wine into the saucepan and flambé until the sauce is reduced and slightly thickened.
  • Drizzle the sauce over the veal and serve.
    saltimbocca on platter
  • Salt and pepper to taste.

Nutrition

Serving: 90grams | Calories: 349kcal | Carbohydrates: 13g | Protein: 17g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 283mg | Potassium: 283mg | Fiber: 1g | Sugar: 1g | Vitamin A: 341IU | Calcium: 19mg | Iron: 1mg