Saltimbocca alla romana

Less suited for dinner.

Veal-leg cutlets with prosciutto, home-ground sage and wine juices; 4 servings without a side.

Menu portion25 min331.9 kcal per menu portion

Main course · 4 servings · Quantities for the whole recipe (4 servings).

Display quantities

Cut veal leg into eight cutlets, pound to 5 mm and place one prosciutto slice on each. Mix home-ground sage with flour.
Dust only the underside of the veal, heat 30 g oil to 185 °C and cook two cutlets at a time for 90 seconds prosciutto-side down and 60 seconds on the other side. Move meat to a warm plate.
Pour wine into the pan, add butter and reduce for 3 minutes to 80 g glossy juices. Return veal for 1 minute until the thickest piece reaches 63 °C; serve with all juices.
Rest for 2 minutes and divide eight cutlets with their juices into four servings.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Contains: Gluten, Milk, Sulphites

May contain: Celery, Mustard, Soy

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Energy from macronutrients

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Nutrition is a calculated estimate, not a laboratory measurement.
Some ingredient quantities use documented estimates or household-measure assumptions.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Alcohol remaining after cooking is estimated from USDA retention factors by cooking method and time; energy excludes the evaporated alcohol.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.