"Saltimbocca alla Romana"

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Veal cutlets with Prosciutto ham.

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

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Preparation : 5 min Cooking : 5 min
300 calories/serving

Ingredients

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 1/2 tbsp olive oil 38 mL
4 toothpicks
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

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.

Method

  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 oil in a pan until hot. 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

per 1 serving (120 g)

Amount

% Daily Value

Calories

300

Fat

16 g

24 %

Saturated 2.6 g
+ Trans 0 g

13 %

Cholesterol

90 mg

Sodium

380 mg

16 %

Carbohydrate

0 g

0 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

0 g

Protein

37 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

2 %

Iron

7 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Phosphorus, Vitamin B12
Good source of  :
Potassium, Selenium, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Source of  :
Folacin, Iron, Magnesium, Pantothenic Acid, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 4 ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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