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Saltimbocca Alla Genovese

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6 servings


15 min


20 min


45 min
Trans-fat Free, Low Carb, Sugar-Free


Amount Measure Ingredient Features
2 pounds veal cutlets
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1 x sage
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½ pound prosciutto
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4 tablespoons butter
1 cup marsala sauce
½ cup beef stock


Amount Measure Ingredient Features
907.2 g veal cutlets
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1 x sage
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226.8 g prosciutto
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6E+1 ml butter
237 ml marsala sauce
118 ml beef stock


Trim the veal scallops so that they are approximately all the same size.

Sprinkle a little salt and pepper on each slice of meat.

Place 2 or more leaves of fresh or dried sage on each veal slice, or sprinkle about a scant ¼ teaspoon ground sage on each.

Cut prosciutto to the same size as veal slices.

Top each veal slice with a prosciutto slice.

Roll up and secure with toothpicks or tie with kitchen thread.

Coat each veal roll lightly with flour, shaking off excess flour.

Divide butter between 2 large frying pans; heat it without browning.

Over medium heat, cook veal rolls about 5 minutes, or until golden brown on all sides.

Reduce heat and add ½ cup marsala and ¼ cup beef bouillon to each frying pan.

Cover frying pans and cook for 5 to 10 minutes longer; cooking time depends on the size and thickness of the rolls.

Shake the pans frequently to prevent sticking.

If necessary, add a little more beef bouillon; there should be 1 to 2 tablespoons sauce for each veal bird.

Transfer the cooked veal birds to a heated serving dish and spoon the sauce over them.

Serve immediately and very hot with a tossed green salad.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 68101% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 167mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 5% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

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