🥩 Saltimbocca alla romana

Name: Saltimbocca alla romana
Total time: 25 min
Yield: 4
Cuisine: Italy · Lazio
Ingredients: 8 thin veal cutlets (about 500 g); 8 slices prosciutto; 8 fresh sage leaves; 30 g butter; 120 ml dry white wine; Salt and black pepper

Origin: Italy · Lazio

390kcal

per serving · 200 g

195kcal

per 100 g

44 gProtein22 g / 100 g

22 gFat11 g / 100 g

3 gCarbs1.5 g / 100 g

Saltimbocca alla romana is the Roman version of the classic: veal escalopes layered with prosciutto and sage, fried flat in butter and deglazed with dry white wine. Unlike rolled versions, the cutlets are left open with the ham on top. The result is juicy and savoury with a light buttery wine sauce, served immediately as a secondo.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly1.5 g carbs per 100 g

✓

High protein22 g protein per 100 g — 45% of the calories

Not vegetarianbecause of: veal, prosciutto

Not veganbecause of: veal, prosciutto, butter

Contains porkbecause of: prosciutto

Contains dairybecause of: butter

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

vealprosciuttosagebutterwhite wine

Recipe

4 servings25 min

Ingredients

8 thin veal cutlets (about 500 g)
8 slices prosciutto
8 fresh sage leaves
30 g butter
120 ml dry white wine
Salt and black pepper

Method

Flatten the cutlets between sheets of baking paper and season lightly (the ham is salty).
Lay a slice of prosciutto and a sage leaf on each and secure with a toothpick.
Melt half the butter in a wide pan and fry the cutlets ham side up for 2 minutes, then flip for 1 minute.
Remove the meat, pour the wine into the pan and boil for 1–2 minutes, scraping up the juices.
Whisk in the remaining butter, pour the sauce over the veal and serve at once.

How to make it lighter

Halve the butter — each 10 g of butter adds about 75 kcal.
Trim visible fat from the prosciutto.
Serve with a green salad or steamed vegetables rather than potatoes fried in butter.

History

Saltimbocca, meaning “jumps in the mouth”, is most closely associated with Rome and is listed among the classics of Roman cooking, though similar dishes exist in Brescia and elsewhere in Italy. Pellegrino Artusi included a Roman saltimbocca in his influential 1891 cookbook.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →