Saltimbocca alla Romana are part of Lazio’s cuisine. They are a very easy and quick main course prepared with few simple ingredients: meat, prosciutto crudo, sage and a few other things we all have in the kitchen. Another very quick recipe is Scaloppine in Marsala with ham and cheese.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 619.85 (Kcal)
- Carbohydrates 10.62 (g) of which sugars 1.17 (g)
- Proteins 35.38 (g)
- Fat 45.92 (g) of which saturated 17.05 (g)of which unsaturated 21.20 (g)
- Fibers 1.93 (g)
- Sodium 1,437.23 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz veal cutlets
- 3.5 oz prosciutto crudo (Parma PDO), trimmed
- 3.4 fl oz dry white wine
- 1 1/3 tbsp extra virgin olive oil
- 3 1/2 tbsp butter
- 1/4 cup flour
- 9 leaves sage
- 1/3 tsp fine salt
Tools
- Kitchen scale
- Cutting board
- Meat mallet
- Toothpicks
- Pan non-stick
Steps
Place the cutlets on the cutting board, cut them in half, trim any sinew as it may make the meat curl, and pound them with a meat mallet. Place on each cutlet a slice of prosciutto crudo, a sage leaf and secure everything with a toothpick. Then coat them in flour on both sides, shaking off the excess.
Pour the oil into the pan and add the butter. As soon as it starts to sizzle, place the cutlets and turn them after a few minutes. Moisten with the white wine and let it evaporate. Salt and, tilting the pan, make sure the cooking liquid wets all the cutlets. In 10 minutes they are ready; turn off and serve the Saltimbocca alla Romana hot, pouring the pan sauce over them.
