Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 388kcal 19%
Fat 21g 32%
Saturated Fat 7g 35%
Carbohydrates 13g 4%
Fiber 1g 4%
Sugar 5g 10%
Protein 27g 54%
Cholesterol 113mg 37%
Sodium 526mg 21%

Percent Daily Values are based on a 2,000 calorie diet.

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Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage) Recipe

Name: Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage) Recipe
Total time: 35 min
Yield: 4
Ingredients: 8 veal cutlets (about 1 pound; 450g); Kosher salt and freshly ground black pepper; 8 large, thin slices prosciutto (about 1/4 pound; 115g); 1 bunch fresh sage, divided (about 1/4 ounce; 7g); Cornstarch, for dredging (about 1/2 cup); 3 tablespoons (45ml) extra-virgin olive oil, divided; 2 tablespoons (30g) unsalted butter; 1/3 cup (80ml) dry white wine; Fresh juice from 1 lemon, to taste; 1 teaspoon soy sauce (5ml), preferably usukuchi (light soy sauce) (optional; see note)

Total 35m

This Veal Saltimbocca recipe is a classic Roman sautéed dish featuring tender veal cutlets topped with prosciutto and sage. It's a flavor-packed combination of savory and salty with a hint of freshness from the sage. Served with a white wine, lemon, and butter sauce, it's an elegant and delicious meal.

Nutrition Facts

Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage) Recipe

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