Saltimbocca alla romana
- Low in lactose
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Veal-leg cutlets with prosciutto, home-ground sage and wine juices; 4 servings without a side.
4 servingsFinal yield 670 g
Ingredients
- 600 gVeal, leg, top round, cap off, cutlet, boneless, raw
- 80 gHam, prosciutto
- 2 gSpices, sage, ground
- 20 gWheat flour, white, all-purpose, unenriched
- 30 gOil, olive, salad or cooking
- 20 gButter, without salt
- 100 gAlcoholic beverage, wine, table, white
Method
- 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.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,327.5 kcal
- Protein
- 157.2 g
- Fat
- 65.7 g
- Total carbohydrate (by difference)
- 19.3 g
- Total dietary fibre (USDA)
- 1.3 g
- Saturated fatty acids
- 21.5 g
- Sodium
- 2,680.4 mg
- Salt (sodium × 2.5)
- 6.7 g
Per serving
- Protein39.3 g48%
- Fat16.4 g46%
- Total carbohydrate (by difference)4.8 g6%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 331.9 kcal
- Protein
- 39.3 g
- Fat
- 16.4 g
- Total carbohydrate (by difference)
- 4.8 g
- Total dietary fibre (USDA)
- 0.34 g
- Saturated fatty acids
- 5.4 g
- Sodium
- 670.1 mg
- Salt (sodium × 2.5)
- 1.7 g
Per 100 g of finished food
- Energy
- 198.1 kcal
- Protein
- 23.5 g
- Fat
- 9.8 g
- Total carbohydrate (by difference)
- 2.9 g
- Total dietary fibre (USDA)
- 0.2 g
- Saturated fatty acids
- 3.2 g
- Sodium
- 400.1 mg
- Salt (sodium × 2.5)
- 1 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- 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.
Allergens
Contains: Gluten, Milk, Sulphites
May contain: Soy, Celery, Mustard
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal