"Saltimbocca alla Romana"

"Saltimbocca alla Romana"

Veal cutlets with Prosciutto ham.

Literally, it «jumps in the mouth», an indication of just how good this classic Roman dish is.

2 servings
Preparation 5 min
Cooking 5 min

280 calories per serving 


300 g veal cutlets, thinly sliced    
50 g Parma ham/Prosciutto, thinly sliced   5 slices
4 leaves fresh sage   1 g
2 tbsp white wine [optional]   30 mL
2 tbsp butter, unsalted   28 g
1/2 tbsp canola oil   8 mL
4 toothpicks    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one. Have the cutlets sliced very thin, i.e. less than 3 mm. Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Tenderize the cutlets using a meat pounder. Cut them in pieces approximately the size of the prosciutto slices, or vice-versa. Place a leaf of sage on each piece and cover with a slice of prosciutto. Use a toothpick to keep the small sandwich together.
  2. Heat the butter and oil in a pan until hot, paying attention not to let them burn. Add the cutlets, veal side down, and cook over high heat. After 2 min, turn to brown the prosciutto side.
  3. Deglaze with the wine (optional). Lower the heat, cover, and cook for 2 min. Season with a little salt (prosciutto is already fairly salty) and pepper to taste.
  4. Place on the warmed plates, remove the toothpicks, and sprinkle with the cooking juices.

Nutrition Facts Table

Nutrition Facts

per 1 serving (120g)


% DV*

* DV = Daily Value




14 g

22 %

Saturated 6 g
+ Trans 0.5 g

34 %


110 mg


380 mg

16 %


0 g

0 %


0 g

1 %


0 g


37 g

Vitamin A

8 %

Vitamin C

0 %


2 %


6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Source of :
Folacin, Iron, Magnesium, Pantothenic Acid, Vitamin A, Vitamin D, Vitamin E
Good source of :
Potassium, Selenium, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Excellent source of :
Niacin, Phosphorus, Vitamin B12

More info

This recipe is in the following categories: Pork | Veal | Main courses/Entrées | Diabetes-friendly | Sauté/Stir Fry | Italian

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