Saltimbocca alla Romana

Thin veal scaloppine wrapped with prosciutto crudo and sage, pan-fried in butter until golden, then finished with a white wine pan sauce. The name means 'jumps in the mouth' — and it will.

RECIPE

Saltimbocca alla Romana

Thin veal scaloppine wrapped with prosciutto crudo and sage, pan-fried in butter until golden, then finished with a white wine pan sauce. The name means 'jumps in the mouth' — and it will.

Prep10 mins

Cook15 mins

Total25 mins

Servings4

Dinner

Italian

Lazio

Ingredients

• 4 veal scaloppine, pounded thin
• 4 slices prosciutto crudo
• 8 fresh sage leaves
• 40g butter
• 2 tablespoons extra virgin olive oil
• 120ml dry white wine
• Plain flour for dusting
• Salt and black pepper to taste

Preparation

1

Place a sage leaf on each scaloppina, lay a slice of prosciutto on top, and secure with a toothpick.

2

Dust the veal side lightly with flour.

3

Heat butter and oil in a large skillet over high heat. Cook prosciutto-side down first for 2 minutes until crisp.

4

Flip and cook the other side for 1 minute. Remove and keep warm.

5

Deglaze the pan with white wine, scraping up the browned bits. Reduce by half.

6

Pour the pan sauce over the saltimbocca and serve immediately.

Servings and Nutrition

Number of Servings in Saltimbocca alla Romana

4

Nutrition for 1 serving (2 rolls)

390

Calories (kcal)

36

Protein (g)

6

Carbs (g)

24

Fat (g)

Protein 36.0g

38%

Carbs 6.0g

6%

Fat 24.0g

56%