Saltimbocca Alla Romana Recipe

Name: Saltimbocca Alla Romana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 each veal small cutlets; 1 x salt; 1 x black pepper freshly ground; 4 each prosciutto large slices, halved; 8 each sage leaves; 3 tablespoons butter; 1 tablespoon vegetable oil; 1 x flour, all-purpose for dredging; 3 tablespoons wine red or white, dry; 1/4 each lemon juice

Servings: persons

8 each veal small cutlets
1 x salt
1 x black pepper freshly ground
4 each prosciutto large slices, halved
8 each sage leaves
3 tablespoons butter
1 tablespoon vegetable oil
1 x flour, all-purpose for dredging
3 tablespoons wine red or white, dry
1/4 each lemon juice

1
Pound veal cutlets to flatten them.
2
Sprinkle with salt and pepper.
3
Lay 1 sage leaf on each piece of veal and top with 1/2 slice prosciutto.
4
Pin cutlets together with toothpicks.
5
Melt butter with oil in a large skillet.
6
Lightly flour veal bundles and saute over medium heat 2 minutes to a side (in two batches, if necessary).
7
Transfer them to a heated dish and remove toothpicks.
8
Pour wine into skillet.
9
Over high heat, quickly stir and scrape up browned bits from bottom of pan.
10
Pour sauce over veal, squeeze on lemon, and serve at once.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 each veal small cutlets, 1 x salt, 1 x black pepper freshly ground, 4 each prosciutto large slices, halved, and more.

Yes, Saltimbocca Alla Romana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saltimbocca Alla Romana

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