Tender veal cutlets are paired with with sliced prosciutto and sage, then lightly battered in flour and fried in butter! Sounds super heavy, right? It‘s actually surprisingly light (500 calories for the ENTIRE dish) and incredibly yummy.
Bonus: it’s also a very quick and simple recipe!
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Saltimbocca alla Romana Recipe
Makes: 1 to 2 servings
For this recipe, you will need:
- 2 veal cutlets (8 ounces total, or 230 grams)
- 4 small slices prosciutto crudo (30 grams)
- 4 fresh sage leaves
- All-purpose flour for battering
- 1 ½ tablespoon (22 grams) unsalted butter
- ¼ cup (60 milliliters) white wine
- Salt
- Fresh black pepper
Place each cutlet between parchment paper sheets and pound very thin with a mallet or rolling pin. If using 2 standard 4 ounce cutlets, cut each of these in half (for 4 total meat slices).
On each piece of veal place a similar-sized slice of prosciutto and a sage leaf. Use a toothpick to pin them together. Lightly dust each with all-purpose flour.
Melt the butter in a large skillet over medium heat and place each veal cutlet, prosciutto side up, in the pan. Cook, flipping occasionally, for about 5 minutes or until lightly browned on each side. Add the white wine and bring to a simmer.
Continue to cook until the excess liquid has evaporated. Serve and sprinkle with salt and pepper.
Buon appetito!
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