Saltimbocca alla Romana – Juicy Veal Cutlets with Sage and Prosciutto
Dive into Roman cuisine with this classic Saltimbocca. Tender veal cutlets, wrapped in aromatic sage and savory prosciutto, are prepared in a delicious white wine butter sauce that will melt in your mouth. This dish will transport you straight to Italy and impress your guests.
Preparation
20 min.
Cook / Bake
15 min.
Servings
4
Calories
485 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 600 gveal cutlets(about 4-6 pieces, thinly sliced)
- 12 leavesfresh sage
- 120 gprosciutto(thinly sliced)
- 50 gall-purpose flour
- 4 tbspolive oil
- 2 tbspunsalted butterMilch
- 120 mldry white wine(e.g., Pinot Grigio)
- 120 mlchicken broth
- 1 pinchsalt(to taste)
- 1 pinchblack pepper(freshly ground, to taste)
Instructions
Carefully pound the veal cutlets between two sheets of plastic wrap until they are about 1/4 inch thick. Season lightly with salt and pepper.
Place one or two sage leaves on each veal cutlet, then cover with a slice of prosciutto. Secure the sage and prosciutto to the veal with a toothpick if needed.
Lightly dredge the prosciutto-covered side of each cutlet in flour, shaking off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once hot, place the cutlets, prosciutto-side down, into the skillet. Cook for 2-3 minutes until the prosciutto is crispy and golden. Flip the cutlets and cook for another 1-2 minutes until the veal is lightly browned and cooked through. Remove the cooked cutlets from the pan and set aside on a plate, keeping them warm.
If needed, add the remaining olive oil and butter to the skillet. Cook the remaining cutlets in batches, if necessary, and transfer to the plate with the first batch.
Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.
Pour in the chicken broth and bring to a simmer. Cook for another 2-3 minutes until the sauce has slightly thickened. Taste and adjust seasoning with salt and pepper if desired.
Return the veal cutlets to the pan, turning them gently to coat with the sauce. Cook for just 1 minute to reheat.
Serve immediately, drizzled with the pan sauce. Saltimbocca alla Romana pairs wonderfully with roasted potatoes, pasta, or a fresh green salad.
💡 Tipp
Nutrition per serving
Calories
485 kcal
Protein
45 g
Carbohydrates
12 g
Fat
28 g
Fiber
1 g
Recipe on TomTaste: https://tomtaste.com/recipe/saltimbocca-alla-romana-juicy-veal-cutlets-with-sage-and-prosciutto-2
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