Saltimbocca alla Romana — Veal with Prosciutto and Sage
Roman veal cutlets with prosciutto and fresh sage in white wine — 40g protein, fast Roman classic ready in 20 minutes.
5mPrep
6mCook
2Servings
310Calories
40gProtein
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Ingredients
- 300 gveal escalopes
- 60 gprosciutto crudo
- 8 unitfresh sage leaves
- 60 mlwhite wine
- 1 tspolive oil
- 5 gbutter
- 1salt and pepper
Ingredients
- 300 g veal escalopes
- 60 g prosciutto crudo
- 8 unit fresh sage leaves
- 60 ml white wine
- 1 tsp olive oil
- 5 g butter
- to taste salt and pepper
Instructions
- Place a sage leaf and prosciutto slice on each escalope. Secure with a toothpick.
- Sear prosciutto-side down in olive oil for 2 minutes, flip and cook 2 more minutes.
- Add white wine and butter. Cook 1 minute until sauce forms. Season and serve immediately.