Saltimbocca alla Romana
Veal escalopes wrapped in prosciutto and sage, cooked fast and finished with a wine pan sauce.
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Per serving
492 kcal
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Instructions
Step 1: Lay a slice of prosciutto and a fresh sage leaf on each veal escalope and secure them.
Step 2: Dust the escalopes lightly with the plain flour, salt and black pepper.
Step 3: Fry them in the olive oil and half the butter, prosciutto side down first, until cooked through.
Step 4: Deglaze the pan with the dry white wine and swirl in the remaining butter to make a sauce.
Ingredients
Quantities update automatically for 4 servings.
- 600 gVeal escalopes — flattened
- 100 gProsciutto — sliced
- 12 leavesFresh sage
- 30 gPlain flour
- 50 gButter
- 1 tbspOlive oil
- 120 mlDry white wine
- ½ tspSalt
- ½ tspBlack pepper
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 492 kcal
- Protein
- 43.8 g
- Carbohydrates
- 8.8 g
- Fat
- 28.9 g
- Saturated fat
- 12.8 g
- Fibre
- 1.6 g
- Sugar
- 0.4 g
- Sodium
- 896 mg
These figures are estimates for general information only and are not medical or dietary advice.