Saltimbocca alla Romana (Roman-Style Veal with Prosciutto and Sage)
Saltimbocca alla Romana, or Roman-Style Veal with Prosciutto and Sage, is a classic dish from the Lazio region of Italy. This elegant and flavorful dish is a perfect example of the simple yet delicious cuisine of Rome.
Ingredients
- 4 veal cutlets
- 8 slices of prosciutto
- 16 fresh sage leaves
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 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 flour with salt and pepper, then dredge the veal cutlets in the seasoned flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side, until golden brown.
- Remove the veal cutlets from the skillet and set aside. Pour the white wine into the skillet and deglaze, scraping up any browned bits from the bottom of the pan.
- Return the veal cutlets to the skillet and simmer for an additional 2-3 minutes, until the sauce has reduced slightly.
- Remove the toothpicks and serve the veal hot, drizzled with the pan sauce.
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
Tools
Toothpicks
Serving suggestions
Serve the Saltimbocca alla Romana with a side of sautéed spinach and a glass of crisp white wine.
Tips & tricks
Be careful not to overcook the veal cutlets, as they can become tough and dry. The key is to cook them quickly over high heat.
Cost
$20