Saltimbocca Alla Romana
Veal scallops with prosciutto and sage in white wine butter sauce.
- prep 15 min
- cook 15 min
- total 30 min
- serves 4
- intermediate
- Italy
Ingredients
- 500 g veal
- 8 slices prosciutto
- 16 leaves sage
- 120 ml white wine
- 50 g butter
- 30 g flour
Steps
- Pound veal thin, top each with prosciutto and sage, secure with toothpick.
- Dust with flour, sear in butter 2 minutes per side.
- Remove meat, deglaze pan with wine.
- Swirl in butter, pour sauce over veal.
≈ 420 kcal · 38 g protein · 8 g carbs · 24 g fat — per serving, estimate