Saltimbocca alla romana
25 min275 kcal each
Thin veal escalopes topped with prosciutto and sage, seared in butter and glazed with white wine. On the table in fifteen minutes.
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Plan this recipeIngredients
for 4 servings- Veal escalopes, thinly pounded500 g
- Prosciutto crudo, thin slices8 slice
- Butter40 g
- Plain flour20 g
- Dry white wine100 ml
- Fresh sage8 leaf
- Black pepper¼ tsp
Method
Prep 15 min · cook 10 min- Pound the escalopes thin. Lay a slice of prosciutto and a sage leaf on each and fix them with a cocktail stick.
- Dust the underside lightly with flour.
- Heat most of the butter until it foams and cook the escalopes, prosciutto side down, for 1 minute, then turn for 1–2 minutes more. Keep them warm.
- Pour the wine into the pan and scrape up the juices for 1–2 minutes, then swirl in the last of the butter.
- Spoon the sauce over the veal, add pepper and serve at once — no salt needed, the prosciutto brings it.
Nutrition
per servingCal
275
Protein
34g
Carbs
4.55g
Fat
12g
Of 0.3g of sugar per serving, 0g is added sugar.
Of 12g of fat per serving, 6.5g is saturated.
