Veal Saltimbocca
Traditional Italian veal saltimbocca alla Romana featuring veal cutlets, prosciutto, and crispy sage for a fantastic meal in just 10 minutes!
Serving: 4
Calories: 340kcal
Ingredients
- 4 thinly-sliced veal cutlets, approx 300 g/10 oz
- 4 slices prosciutto crudo (Parma ham)
- 4 sage leaves
- 2 tablespoon all-purpose flour
- 2 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 60 ml white wine, approx ¼ cup
Instructions
- Place the veal cutlets on a cutting board, then cover them with clingfilm. Use a meat mallet to gently pound them until they reach a thickness of approximately 6mm /¼-inch.
- Place a slice of prosciutto over each veal cutlet, making sure it fully covers the surface of the meat, and top with a sage leaf. Use a toothpick to pierce through the layers to hold them together.
- Heat 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.
- Arrange the flour on a plate and coat the base of the saltimbocca cutlets evenly with flour.
- Cook the veal altimbocca sage-side up, until the base looks cooked through. Pour in the white wine, allow it to evaporate, then cover the pan with a lid and continue to cook for 1 more minute. This will ensure the veal cooks thoroughly. Once cooked through, transfer the saltimbocca onto a serving plate.
- Add the remaining butter to the pan and whisk together until the butter has dissolved and the sauce has reached a creamy, glossy consistency. Season to taste, remove the pan from the heat, pour the sauce over the veal saltimbocca and serve.
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Nutrition
Calories: 340kcal | Carbohydrates: 3g | Protein: 37g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 206mg | Potassium: 656mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 178IU | Calcium: 13mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.