Saltimbocca alla Romana
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
5 mins
-
Servings
6 servings
-
Calories
136 kcal
-
Course
Main Course
-
Cuisine
Italian
Saltimbocca alla Romana
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Saltimbocca alla Romana is a delicious Italian Veal Recipe. Slices of tender meat topped with a slice of prosciutto and a sage leaf cooked in a simple wine sauce.
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Ingredients
- 6 lices veal scallops
- 6 lices prosciutto
- 6 fresh sage leaves salvia leaves
- 1 tablespoon olive oil
- 3 tablespoons butter
- ⅓ cup white wine dry
- ¼ cup all-purpose flour
Instructions
- On a wooden board with a meat mallet, rolling pin or even frying pan, gently pound the veal cutlets (scallops) until thin.
- Top each slice of meat with a slice of prosciutto and a sage leave, attach the leaf into place with a toothpick.
- Dredge both sides lightly in the flour. Place the butter and oil in a large frying pan and heat on medium high heat until butter has melted, then add the meat and cook about 2 minutes on each side.
- Then add the wine to the pan and raise the heat to high, cook until the alcohol evaporates (about 30 seconds). Remove the meat and add 1-2 tablespoons of water and a little butter to the pan, stir to combine. Pour sauce over the meat and serve. Enjoy!
Nutrition Information
Show Details
Calories
136kcal
(7%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
21mg
(7%)
Sodium
105mg
(4%)
Potassium
25mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
175IU
(4%)
Calcium
2mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 105mg | 4% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 175IU | 4% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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