Saltimbocca Alla Romana

Name: Saltimbocca Alla Romana
Yield: 4
Cuisine: Italian
Ingredients: veal; salt; black pepper; prosciutto; sage; butter; vegetable oil; flour; wine; lemon

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

EACH VEAL
small cutlets *

X SALT *

X BLACK PEPPER
freshly ground *

EACH PROSCIUTTO
large slices, halved *

EACH SAGE
leaves *

TABLESPOONS BUTTER

TABLESPOON VEGETABLE OIL

X ALL-PURPOSE FLOUR
for dredging *

TABLESPOONS WINE
red or white, dry

EACH LEMON
juice

Directions

Pound veal cutlets to flatten them. Sprinkle with salt and pepper. Lay 1 sage leaf on each piece of veal and top with ½ slice prosciutto. Pin cutlets together with toothpicks.

Melt butter with oil in a large skillet. Lightly flour veal bundles and sauté over medium heat 2 minutes to a side (in two batches, if necessary). Transfer them to a heated dish and remove toothpicks.

Pour wine into skillet. Over high heat, quickly stir and scrape up browned bits from bottom of pan. Pour sauce over veal, squeeze on lemon, and serve at once.

* not incl. in nutrient facts

Comments

Nutrition Facts

27g

Amount per Serving

Calories 224 48% of calories from fat

% Daily Value *

Total Fat 12g 18%

Saturated Fat 6g 29%

Trans Fat 0g

Cholesterol 23mg 8%

Sodium 62mg 3%

Total Carbohydrate 8g 8%

Dietary Fiber 1g 3%

Sugars g

Protein 7g

Vitamin A 5% • Vitamin C 2%

Calcium 1% • Iron 8%