Saltimbocca alla Romana

Name: Saltimbocca alla Romana
Cuisine: Italian

Cena • Italia

195

kcal

22g

Protein

Carbs

11g

Fat

Data source: CalorieItaliane

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Informazioni su Saltimbocca alla Romana

Veal with prosciutto and sage — "jumps in the mouth"

How to Make Saltimbocca alla Romana (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Saltimbocca alla Romana is a celebrated classic from the heart of Italy’s Lazio region. This traditional Italian dinner features tender veal cutlets, delicately layered with savory prosciutto and fresh sage leaves, then lightly sautéed and finished with a fragrant white wine sauce. The name 'Saltimbocca' means 'jump in the mouth,' which perfectly captures the burst of flavors created by the combination of high-quality ingredients and simple, effective cooking techniques. Rooted in Roman culinary tradition, Saltimbocca alla Romana is cherished for its balance of rich flavors and light preparation. The gentle searing preserves the veal’s tenderness, while the sage and prosciutto infuse each bite with aromatic depth. This dish is a wonderful choice for those seeking an authentic taste of Italy, offering a sophisticated yet approachable meal ideal for family dinners or special occasions. With its minimal ingredients and quick preparation, Saltimbocca makes it easy to bring a piece of Rome into your home kitchen, all while being mindful of nutrition and calorie content.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: gluten, dairy

Ingredients(for 1 medium veal cutlet with sauce)

2 (about 100g each) Veal cutlets (Scaloppine di vitello)
2 thin slices Prosciutto crudo (Italian cured ham)
4 leaves Fresh sage leaves (Salvia)
2 tablespoons All-purpose flour (For dusting)
1 tablespoon Olive oil (Extra virgin)
60 ml (1/4 cup) Dry white wine (Such as Frascati)
To taste Black pepper
2 Toothpicks (To secure prosciutto and sage)
1 teaspoon Unsalted butter (For sauce, optional) - optional
2 Lemon wedges (For serving) - optional

Instructions

1
Gently pound the veal cutlets between two sheets of parchment paper until about 1/4 inch thick. Season lightly with freshly ground black pepper.
5 minutes
Even thickness ensures quick, uniform cooking.
2
Lay a slice of prosciutto and 2 sage leaves on each cutlet. Secure them with a toothpick through the center.
2 minutes
Press prosciutto firmly so it adheres well during cooking.
3
Lightly dust the veal, only on the underside (not the prosciutto side), with all-purpose flour.
1 minute
Dusting helps form a light crust and thickens the sauce.
4
Heat olive oil in a large non-stick skillet over medium-high heat. Add the cutlets, prosciutto-side down first, and cook for 1 minute. Flip and cook the other side for 1-2 minutes until the veal is just cooked through.
6 minutes
Do not overcook veal; it should remain tender.

Why This Dish is Healthy

This dish is a healthy choice because it highlights lean protein, uses heart-healthy olive oil, and limits unnecessary fats and carbs. The minimalist Italian approach, focusing on high-quality, fresh ingredients, allows you to enjoy bold flavors without excess calories. It's perfect for calorie-conscious eaters seeking authentic flavor without compromise.

Saltimbocca alla Romana is a protein-rich dish, thanks to lean veal, which is low in fat and high in essential nutrients like iron, zinc, and B vitamins. The use of olive oil, a healthy fat, supports heart health. Prosciutto adds flavor with minimal calories when used sparingly. Sage provides antioxidants and may aid digestion. With modest flour and butter, this recipe keeps carbohydrates and saturated fats low, making it a balanced choice for those watching their macros.

Pro Tips

💡Tip 1: Pound veal evenly for the most tender result.
💡Tip 2: Use high-quality prosciutto for authentic flavor.
💡Tip 3: Deglaze the pan thoroughly to incorporate all the rich flavors into the sauce.

Storage & Serving

Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat in a skillet with a splash of water or wine to preserve tenderness. Avoid microwaving, as it can dry out the veal.

Best served: Lunch