Saltimbocca Alla Romana

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Average: 5 (1 vote)
(1 vote)
Saltimbocca Alla Romana

Saltimbocca Alla Romana - Italian classic and quick dish.

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Health Score:
6,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
538
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie538 kcal(26 %)
Protein67 g(68 %)
Fat19 g(16 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage1.4 g(5 %)
Vitamin A0 mg(0 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin39.8 mg(332 %)
Vitamin B₆1.4 mg(100 %)
Folate47 μg(16 %)
Pantothenic acid3 mg(50 %)
Biotin1 μg(2 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C0 mg(0 %)
Potassium1,242 mg(31 %)
Calcium52 mg(5 %)
Magnesium92 mg(31 %)
Iron6.8 mg(45 %)
Iodine6 μg(3 %)
Zinc7.5 mg(94 %)
Saturated fatty acids5.5 g
Uric acid381 mg
Cholesterol210 mg

Ingredients

for
4
Ingredients
8 small Veal cutlets (each about 125 grams)
salt
peppers
8 thin slices Prosciutto (20 grams each)
12 Sage
2 tablespoons olive oil
100 milliliters dry white wine
8 slices Ciabatta
How healthy are the main ingredients?
saltSageolive oil

Preparation steps

1.

Rinse and pat dry veal cutlets. Flatten between two freezer bags with a meat pounder. Season with salt and pepper.

2.

Place 1 slice of ham and 1 sage leaf onto each cutlet and secure with a toothpick.

3.

Heat olive oil in a large pan and cook cutlets on medium heat on both sides for about 4-5 minutes or until browned on both sides. Remove from pan and keep warm.

4.

Deglaze pan with white wine and bring to a boil.

5.

Arrange veal cutlets on plates and drizzle with sauce. Garnish with remaining sage leaves and season with pepper. Serve each with 2 slices of ciabatta.