Saltimbocca alla Romana

Portions: 16 Portion size: 2 pieces

U.S.

Metric

Ingredients

M

32

32

Veal scaloppine, about 112-2 oz (45-60 g) each

1.

to taste

to taste

Salt

to taste

to taste

White pepper

2.

32

32

Thin slices of prosciutto, about the same diameter as the

3.

scaloppine

4.

32

32

Fresh sage leaves

4 oz

125 g

Butter

12 fl oz

350 mL

White wine

Calories, 320; Protein, 28 g; Fat, 21 g (60% cal.); Cholesterol, 115 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 800 mg.

Procedure

Pound the scaloppine with a cutlet pounder. Season with salt and white pepper. Put 1 slice of prosciutto and 1 sage leaf on top of each and fasten with a toothpick.

Sauté briefly in butter on both sides. Add the wine and continue to cook until the meat is done and the wine is partly reduced, no more than 5 minutes. Remove the meat from the pan and serve, ham side up, with a spoonful of the pan juices over each.

Per serving:

Calories, 320; Protein, 28 g; Fat, 21 g (60% cal.); Cholesterol, 115 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 800 mg.

Continue reading here: Carbonnade la Flammande

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