Saltimbocca alla Romana Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin slices of veal with prosciutto and sage, quickly seared in a skillet with white wine. A simple, elegant Roman specialty with savory, herbaceous flavors, ideal for a refined dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 slices veal scallops
- 6 slices Parma ham
- 6 fresh sage leaves
- 1 tablespoon olive oil
- 3 tablespoons butter
- ⅓ cup dry white wine
- ¼ cup all purpose flour
- salt (- to taste)
- pepper (- to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 833mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 335mg
- Calcium
- 58mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 833MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.