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Shifa Score

764

Saltimbocca alla Romana

Veal, prosciutto, sage; pan-fried delight.
280

Calories

(kcal)
60

Glycemic

Index
22

Protein

(gms)
0

Fiber

(gms)

Classification

ENTREE

(286)

NON-VEG

(163)

ITALIAN

(112)

2.5k
1m
5.1k
1.9k

Description

Saltimbocca alla Romana is an Italian dish made with thin veal slices, topped with prosciutto and sage. It's cooked in butter and white wine until tender. This classic dish offers a savory and aromatic flavor, often served with a side of vegetables or salad in Italian cuisine.

Recipe

Ingredients:

Dry white wine

60

Milliliters

Veal cutlets

4

Units

Prosciutto

4

Slices

Fresh sage leaves

4

Units

Butter

50

Grams

Olive oil

2

Teaspoons

Salt

0

To tase

Black pepper

0

To tase

Flour

0

For dusting

Preparation steps:

1. Pound veal slices thin.
2. Season with salt and pepper.
3. Place a sage leaf on each slice.
4. Top with a slice of prosciutto.
5. Secure with toothpicks.
6. Heat butter and oil in a pan.
7. Place veal, prosciutto side down.
8. Cook until golden, flip and cook.
9. Add white wine to deglaze.
10. Simmer until liquid reduces.
11. Remove and discard toothpicks.
12. Serve hot with sauce spooned over.
Saltimbocca alla Romana

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