Saltimbocca alla Romana - A specialty from Rome
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Saltimbocca alla Romana - A specialty from Rome
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 4 ounces veal scaloppine 8 4 ounces slices of veal scaloppine
- 8 slices prosciutto 8 slices prosciutto
- 8 sage 8 sage leaves
- 3.5 tbsp unsalted butter 3 1/2 tablespoons unsalted butter
- ⅔ cup white wine 2/3 cup white wine
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Instructions
- Pound the veal scallops into almost transparent.
- Lay a slice of prosciutto and a sage leaf atop each slice of veal. Roll up and insert a toothpick to hold them together. Season with salt and pepper, dust in flour.
- Melt the butter in a pan over high heat and cook the veal. Brown on all sides.
- Remove from the pan and arrange on a serving plate.
- Deglaze the pan with the wine and stir to make the sauce.
- Pour over the Saltimbocca and serve hot.
Nutrition Information
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Calories
189kcal
(9%)
Carbohydrates
1g
(0%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
37mg
(12%)
Sodium
109mg
(5%)
Potassium
60mg
(2%)
Vitamin A
310IU
(6%)
Calcium
10mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 37mg | 12% |
| Sodium | 109mg | 5% |
| Potassium | 60mg | 1% |
| Vitamin A | 310IU | 6% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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