Saltimbocca alla Romana
Paper-thin veal cutlets topped with savory prosciutto and fresh sage, pan-seared in a delicate white wine reduction.
- 20 min
- 381 kcal / serving
- easy
- Protein
- 39.9 g
- Fat
- 20.6 g
- Carbs
- 4.7 g
Contains: gluten, milk, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 pc small veal cutlets (approx. 75 g each)
- 4 slices prosciutto
- 4 pc fresh sage leaves
- 2 tbsp butter
- 80 ml white wine (dry)
- 1 tbsp wheat flour
- salt and pepper
Method
- Pound the veal cutlets flat between plastic wrap and season only the bottom side very lightly with salt and pepper.
- Place one slice of prosciutto and one fresh sage leaf flat on the top side of each cutlet.
- Secure the sage leaf and prosciutto to the meat by threading a wooden toothpick through them.
- Lightly dust the plain bottom side of the veal cutlets with a dusting of wheat flour.
- Melt 1 tbsp of butter in a pan and sear the cutlets skin/ham-side down for 2 minutes, flip, and cook the other side for 1 minute.
- Remove the meat; pour the white wine and remaining butter into the pan, scrape up the juices, reduce briefly, and pour over the veal.
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