Saltimbocca Alla Romana
Transport your taste buds to the heart of Italy with Saltimbocca alla Romana, a classic Roman dish that impresses with its simplicity and elegance. This crowd-pleasing recipe features tender veal cutlets topped with savory prosciutto and fragrant sage, all brought together in a luscious white wine and butter sauce. The veal is lightly floured for a delicate crust and cooked to golden perfection, ensuring every bite is juicy and flavorful. Quick to prepare in just 25 minutes, this dish is perfect for weeknight dinners or special occasions. Serve alongside sautéed seasonal vegetables or a crisp green salad for a truly authentic Italian dining experience. Don't miss out on mastering this iconic dish—your guests will be raving about its rich, herbaceous flavor and elegant presentation! Keywords: Saltimbocca alla Romana, classic Italian recipe, veal cutlets, prosciutto, white wine sauce, quick Italian dinner.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 4 slices Prosciutto
- 4 leaves Fresh sage leaves
- 50 grams All-purpose flour
- 30 grams Unsalted butter
- 2 tablespoons Olive oil
- 100 milliliters Dry white wine
- 1 pinch Salt
- 1 pinch Black pepper
Instructions
Place the veal cutlets between two sheets of parchment paper and gently pound them with a meat mallet or rolling pin until thin and even.
Season both sides of the veal cutlets lightly with a pinch of salt and black pepper.
Place one slice of prosciutto and one sage leaf on top of each veal cutlet. Secure the sage and prosciutto with a toothpick.
Lightly dust both sides of the prepared veal cutlets with the all-purpose flour. Shake off any excess flour.
In a large skillet, heat the olive oil and half of the butter (15 grams) over medium heat until the butter melts and starts to bubble.
Add the veal cutlets to the skillet, prosciutto-side down, and cook for 2-3 minutes until they start to brown. Flip them over gently and cook for another 2-3 minutes.
Remove the veal cutlets from the skillet and set them aside on a warm plate.
Deglaze the skillet by adding the white wine. Stir with a wooden spoon to scrape up any browned bits from the pan. Let the wine reduce by half, about 2-3 minutes.
Lower the heat, add the remaining butter (15 grams), and stir the sauce until silky and smooth.
Return the veal cutlets to the skillet and spoon the sauce over them. Cook for 1-2 more minutes to heat through.
Serve immediately, pouring the sauce over the veal cutlets. Pair with sautéed vegetables or a light salad for a complete meal.
Nutrition Facts
Calories |
1877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.0 g | ||
| Protein | 176.4 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1987 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
