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EasyMain coursesmeatCC0 1.0 Universal
Classic Saltimbocca alla Romana (Tender Veal Cutlets with Prosciutto, Fresh Sage, and White Wine)
Rome's beloved specialty literally meaning 'leaps in the mouth': paper-thin veal cutlets wrapped with fresh sage leaves and delicate prosciutto di Parma, flash-seared in butter, and pan-glazed with dry white wine.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
servings
4
- Veal escalopes, pounded paper-thin (approx 70g each)8 pc
- Thin slices of Prosciutto di Parma8 pc
- Fresh sage leaves8 pc
- Unsalted butter50 g
- Dry white wine (Frascati or Pinot Grigio)100 ml
- Flour for dusting underside only30 g
- Fine sea saltĀ½ tsp
Preparation Steps
1
Lay a slice of prosciutto and a sage leaf atop each veal cutlet; secure neatly with a wooden toothpick.
5 min timer
2
Lightly dust only the bottom veal side with flour, shaking off any excess.
2 min timer
3
Melt butter in wide skillet over medium-high heat. Sear cutlets veal-side down 2 mins until golden, flip 30 seconds on prosciutto side.
3 min timer
4
Pour in white wine, let sizzle and reduce 1 minute into a glossy pan sauce. Spoon pan juices over meat and serve immediately.
2 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
36g
Carbohydrates
6g
Fat
14.5g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
