Saltimbocca Alla Romana
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(0 votes)
Saltimbocca alla Romana - Simply delicious!
Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 28.2 mg | (235 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 875 mg | (22 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 159 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 small Veal cutlets (each around 60 grams) (approximately 2 ounces)
- 2 stalks Sage
- peppers
- 12 thin slices Prosciutto (10 grams each)
- 2 Tbsps olive oil
- 125 milliliters dry white wine
- 1 Tbsp Cultured butter (15 grams)
- salt
- Ingredients
- Toothpick
Preparation steps
1.
Rinse the meat under cold water, pat dry and pound out thinly with a meat mallet.
2.
Rinse the sage, shake dry and pluck 12 leaves.
3.
Season the veal with pepper and top each cutlet with 1 sage leaf. Wrap a slice prosciutto around each cutlet and secure with toothpicks.
4.
Heat oil in a pan. Sauté the veal over high heat for 1-2 minutes per side. Remove from the pan.
5.
Deglaze the pan with wine and boil vigorously until reduced slightly. Whisk in the butter and season with salt and pepper.
6.
Serve the veal escalopes with the pan sauce.
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