"Saltimbocca alla Romana"

1 Reviews
100% would make this recipe again

Veal cutlets with Prosciutto ham.

Literally, it «jumps in the mouth», an indication of just how good this classic Roman dish is.

This recipe is incompatible with your food profile

Preparation : 5 min Cooking : 5 min
300 calories/serving

Ingredients

300 g veal cutlets, thinly sliced
50 g Parma ham/Prosciutto, thinly sliced 5 slices
4 leaves fresh sage 1 g
2 tbsp white wine [optional] 30 mL
2 1/2 tbsp olive oil 38 mL
4 toothpicks
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one. Have the cutlets sliced very thin, i.e. less than 3 mm. Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Tenderize the cutlets using a meat pounder. Cut them in pieces approximately the size of the prosciutto slices, or vice-versa. Place a leaf of sage on each piece and cover with a slice of prosciutto. Use a toothpick to keep the small sandwich together.
  2. Heat the oil in a pan until hot. Add the cutlets, veal side down, and cook over high heat. After 2 min, turn to brown the prosciutto side.
  3. Deglaze with the wine (optional). Lower the heat, cover, and cook for 2 min. Season with a little salt (prosciutto is already fairly salty) and pepper to taste.
  4. Place on the warmed plates, remove the toothpicks, and sprinkle with the cooking juices.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

300

Fat

16 g

24 %

Saturated 2.6 g
+ Trans 0 g

13 %

Cholesterol

90 mg

Sodium

380 mg

16 %

Carbohydrate

0 g

0 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

0 g

Protein

37 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

2 %

Iron

7 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Phosphorus, Vitamin B12
Good source of  :
Potassium, Selenium, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Source of  :
Folacin, Iron, Magnesium, Pantothenic Acid, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 4 ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.