Saltimbocca Alla Romana

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Saltimbocca Alla Romana

Saltimbocca alla Romana - Simply delicious!

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Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
365
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie365 cal.(17 %)
Protein46 g(47 %)
Fat17 g(15 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin28.2 mg(235 %)
Vitamin B₆1 mg(71 %)
Folate28 μg(9 %)
Pantothenic acid2 mg(33 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C0 mg(0 %)
Potassium875 mg(22 %)
Calcium21 mg(2 %)
Magnesium61 mg(20 %)
Iron4.7 mg(31 %)
Iodine4 μg(2 %)
Zinc5.3 mg(66 %)
Saturated fatty acids5.8 g
Uric acid270 mg
Cholesterol159 mg

Ingredients

for
4
Ingredients
12 small Veal cutlets (each around 60 grams) (approximately 2 ounces)
2 stalks Sage
peppers
12 thin slices Prosciutto (10 grams each)
2 Tbsps olive oil
125 milliliters dry white wine
1 Tbsp Cultured butter (15 grams)
salt
Ingredients
Toothpick
How healthy are the main ingredients?
olive oilSagesalt

Preparation steps

1.

Rinse the meat under cold water, pat dry and pound out thinly with a meat mallet. 

2.

Rinse the sage, shake dry and pluck 12 leaves.

3.

Season the veal with pepper and top each cutlet with 1 sage leaf. Wrap a slice prosciutto around each cutlet and secure with toothpicks.

4.

Heat oil in a pan. Sauté the veal over high heat for 1-2 minutes per side. Remove from the pan.

5.

Deglaze the pan with wine and boil vigorously until reduced slightly. Whisk in the butter and season with salt and pepper.

6.

Serve the veal escalopes with the pan sauce.