Saltimbocca alla Romana

Saltimbocca means "jumps in the mouth," a fitting name for this lively Roman classic from Lazio. Thin veal cutlets are layered with prosciutto and sage, then quickly sautéed in butter until tender and fragrant.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 315 cal
• 12g protein
• 24g carbs
• 8g fat
• 1.1g fiber

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Ingredients

• 8 small veal cutlets, poundedMeat
• 8 prosciutto slicesDeli
• 8 fresh sage leavesProduce
• 1/4 cup flourPantry
• 3 tbsp butterDairy
• 1/2 cup dry white winePantry
• to taste salt and pepperSpices

Instructions

1. 1Season veal lightly; top each with sage and prosciutto; secure.
2. 2Dust lightly with flour.
3. 3Sauté in butter quickly on both sides.
4. 4Deglaze with wine to a shiny pan sauce. Serve at once.