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EasyMain coursesmeatCC0 1.0 Universal
Classic Roman Saltimbocca alla Romana (Veal Escalopes with Prosciutto and Sage)
Quintessential Roman dish: tender veal escalopes topped with fresh sage leaves and Prosciutto di Parma, pinned with toothpicks, quickly seared in butter and deglazed with dry white wine.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
servings
4
- Tender veal cutlets, pounded thin600 g
- Thinly sliced Prosciutto di Parma8 pc
- Large fresh sage leaves8 pc
- Unsalted high-fat butter60 g
- Dry white wine (Frascati or Pinot Grigio)100 ml
- Flour for dusting underside only2 tbsp
- Fine salt (used lightly due to prosciutto)Ā½ tsp
- Freshly cracked black pepperĀ½ tsp
Preparation Steps
1
Pound veal cutlets between parchment sheets to 4mm thickness. Layer a slice of prosciutto and a sage leaf onto each cutlet, securing firmly with a toothpick.
8 min timer
2
Dust only the meat side lightly with flour. Melt 40g butter in a wide pan over medium-high heat; sear floured side 2 mins, then flip onto prosciutto side for 1 min.
3 min timer
3
Transfer veal to a warm platter. Deglaze pan with white wine, reduce by half, swirl in remaining cold butter to create a glossy emulsion, and spoon over the escalopes.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
340
Protein
36g
Carbohydrates
5g
Fat
18g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Italian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Accademia Italiana della Cucina Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
