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Saltimbocca alla Romana
Thin veal escalopes wrapped with prosciutto and sage, pan-fried in butter and white wine — ready in 15 minutes.
Ingredients
Instructions
Pound veal escalopes to 5mm thickness between baking paper.
Place 2 sage leaves on each escalope, lay prosciutto over and secure with toothpick.
Heat butter and olive oil in a wide frying pan over high heat.
Cook escalopes prosciutto-side down 2 minutes until crispy.
Flip and cook meat side 1 minute, remove to a warm plate.
Deglaze pan with white wine, scraping up all browned bits.
Reduce sauce 2 minutes, pour over escalopes and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
