Saltimbocca alla Romana (Roman-Style Veal)
Saltimbocca alla Romana is a classic Roman dish featuring tender veal, savory prosciutto, and aromatic sage. This recipe brings the flavors of Rome to your kitchen, creating a delicious and elegant meal.
Ingredients
- 4 veal cutlets
- 8 slices of prosciutto
- 16 fresh sage leaves
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine
Instructions
- Place a sage leaf on each veal cutlet, then wrap with a slice of prosciutto and secure with a toothpick.
- Season the veal with salt and pepper, then lightly dredge in flour, shaking off any excess.
- In a large skillet, melt the butter over medium-high heat. Add the veal and cook for 2-3 minutes on each side until golden brown.
- Remove the veal from the skillet and set aside. Pour the white wine into the skillet, scraping up any browned bits from the bottom.
- Return the veal to the skillet and simmer for 2-3 minutes until the sauce is slightly reduced.
- Discard the toothpicks, transfer the veal to a serving platter, and spoon the sauce over the top.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large skillet Tongs Toothpicks Serving platter
Tools
Chef's knife Cutting board Measuring cup Measuring spoons
Serving suggestions
Serve the Saltimbocca alla Romana with a side of creamy mashed potatoes or a fresh green salad.
Tips & tricks
For a richer flavor, you can deglaze the skillet with chicken broth before adding the white wine.
Cost
$25