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Veal Saltimbocca Alla Romana

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Ingredients
  Veal cutlets 24 Ounce (8 Pieces, 3 Ounce Each)
  Fresh sage leaves/2 teaspoons dried sage 16
  Prosciutto slices/Ham 8 , cut into half (Thin)
  Butter 5 Tablespoon
  Olive oil 2 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

1. Preheat oven to 350°. Pound veal cutlets between two sheets of wax paper or plastic wrap to 1/4-inch thickness. Cut each cutlet in half. Season with salt and pepper. Place 1 fresh sage leaf on each piece of veal or sprinkle with 1/8 teaspoon dried sage. Cover with a piece of prosciutto or ham

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Baked
Interest: 
Everyday

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4.33077
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1960 Calories from Fat 986

% Daily Value*

Total Fat 111 g170.3%

Saturated Fat 51.3 g256.4%

Trans Fat 0 g

Cholesterol 727.3 mg242.4%

Sodium 2599.9 mg108.3%

Total Carbohydrates 18 g5.9%

Dietary Fiber 3.8 g15.4%

Sugars 2.4 g

Protein 176 g351.8%

Vitamin A 495.4% Vitamin C 229%

Calcium 26.9% Iron 47%

*Based on a 2000 Calorie diet

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Veal Saltimbocca Alla Romana Recipe