Italian Saltimbocca alla Romana (Veal with Sage)

Name: Italian Saltimbocca alla Romana (Veal with Sage)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 800 g veal escalopes (thinly pounded); 50 g prosciutto (thinly sliced); 16 leaves fresh sage leaves; 60 g unsalted butter; 30 ml olive oil; 120 ml dry white wine; 120 ml chicken or veal broth; 20 g all-purpose flour; null to taste salt; null to taste freshly ground black pepper

Difficulty

medium

Time

35m

Price Category

average

Calories

Very High

Saltimbocca alla Romana is a classic Roman dish, whose name literally translates to 'jumps in the mouth'. This quick and flavorful meal is made with thinly sliced veal, topped with prosciutto and fresh sage leaves, then pan-fried and simmered in a white wine sauce. It's a perfect choice for an elegant yet simple dinner that is sure to impress your guests. Taste this authentic Italian flavor and enjoy the harmonious combination of sage and veal!

Steps

Prepare the Veal

Pound the veal escalopes very thinly, to about 0.5 cm (0.2 inches) thick. Season both sides with salt and pepper. Place one slice of prosciutto on each veal escalope, then top with two fresh sage leaves. Secure with a toothpick to prevent them from falling apart during cooking.

Sear the Veal

In a large skillet, melt the butter with the olive oil over medium heat. Lightly dust the non-sage side of the veal escalopes with flour, then place them in the hot skillet, sage-side down. Sear for 2-3 minutes on each side until golden brown. Remove the veal from the skillet and keep warm.

Make the Sauce

Pour the white wine into the skillet and scrape up any browned bits from the bottom. Let it simmer for 1-2 minutes until the wine slightly reduces. Add the broth and bring it to a boil again. Cook for another 2-3 minutes until the sauce slightly thickens. Return the veal escalopes to the sauce and warm them through for 1 minute. Remove the toothpicks and serve immediately.

	Per 100g	Per Serving 250g
Calories	500 kcal	500 kcal
Protein	45g	45g
Fat	30g	30g
Carbohydrate	7g	7g
Fiber	0g	0g
Sugar	1g	1g

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veal

sautéed

everyday

main course

tender

Italian

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Italian Saltimbocca alla Romana (Veal with Sage)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare the Veal

Sear the Veal

Make the Sauce

Extra Tips

► Pound the veal very thinly so it cooks quickly and remains tender.

► Do not overcook the meat, as it can easily dry out; the goal is a quick, golden-brown sear.

► Serve immediately with fresh lemon wedges and a light side dish, such as steamed asparagus or mashed potatoes.

Nutrition