Italian 15 min

Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 veal scaloppine (about 1½ lbs), pounded to ¼-inch thickness; 8 thin slices prosciutto di Parma; 16 fresh sage leaves; 3 tablespoons unsalted butter, divided; 2 tablespoons olive oil; ½ cup dry white wine; Salt and black pepper to taste

quickhigh-proteingluten-free

Ingredientsfor 2

380

Cal

44g

Protein

Carbs

20g

Fat

18 veal scaloppine (about 1½ lbs), pounded to ¼-inch thickness
28 thin slices prosciutto di Parma
316 fresh sage leaves
43 tablespoons unsalted butter, divided
52 tablespoons olive oil
6½ cup dry white wine
7Salt and black pepper to taste

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Instructions

1
Place a sage leaf on each veal slice, then drape a slice of prosciutto over the top. Secure with a toothpick. Season the plain side lightly with pepper (the prosciutto provides salt).
2
Heat 1 tablespoon butter and oil in a large skillet over high heat until shimmering. Add the veal bundles prosciutto-side down and cook for 2 minutes until the prosciutto is crispy. Flip carefully and cook the veal side for 1–2 minutes until just cooked through and pale. Remove to a plate.
3
Add wine to the hot pan and bring to a vigorous boil, scraping up the browned bits. Cook until the wine reduces by half, about 2 minutes. Swirl in remaining butter until the sauce is glossy and emulsified. Pour over the veal and serve immediately.