Saltimbocca Alla Romana
(1 vote)
(1 vote)
Saltimbocca Alla Romana - Italian classic and quick dish.
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
538
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 39.8 mg | (332 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,242 mg | (31 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 381 mg | |||
| Cholesterol | 210 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 small Veal cutlets (each about 125 grams)
- salt
- peppers
- 8 thin slices Prosciutto (20 grams each)
- 12 Sage
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 8 slices Ciabatta
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.
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