IT Cuisine

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

Ingredients

  • veal escalopes
  • prosciutto crudo
  • fresh sage leaves
  • white wine
  • olive oil
  • butter
  • salt 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

  1. Place a sage leaf and prosciutto slice on each escalope. Secure with a toothpick.
  2. Sear prosciutto-side down in olive oil for 2 minutes, flip and cook 2 more minutes.
  3. Add white wine and butter. Cook 1 minute until sauce forms. Season and serve immediately.

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