Saltimbocca alla Romana - A specialty from Rome
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
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
Calories: 189kcal | Carbohydrates: 1g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 109mg | Potassium: 60mg | Vitamin A: 310IU | Calcium: 10mg | Iron: 0.2mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.