"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.

Preparation : 5 min Cooking : 5 min
300 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kid-friendly
  • Diabetes-friendly


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.


  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)


% Daily Value




16 g

24 %

Saturated 2.6 g
+ Trans 0 g

13 %


90 mg


380 mg

16 %


0 g

0 %


0 g

1 %


0 g

Net Carbs

0 g


37 g

Vitamin A

0 %

Vitamin C

0 %


2 %


7 %


This recipe is :
Free  :
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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 4 ½
Fats 2 ½

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This recipe is in the following categories

Pork | Veal | Main courses/Entrées | Diabetes-friendly | Sauté/Stir Fry | Italian

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