Saltimbocca alla Romana


U.S. Metric Ingredients
16 16 Veal scaloppine, 1½–2 oz (45–60 g) each
to taste to taste Salt
to taste to taste White pepper
16 16 Thin slices of prosciutto, about the same diameter as the scaloppine
16 16 Fresh sage leaves
2 oz 60 g Butter
6 fl oz 175 mL White wine



  1. Pound the scaloppine with a cutlet pounder. Season with salt and white pepper. Put 1 slice of prosciutto and 1 sage leaf on top of each and fasten with a toothpick.
  2. Sauté briefly in butter on both sides.
  3. Add the wine and continue to cook until the meat is done and the wine is partly reduced, no more than 5 minutes.
  4. Remove the meat from the pan and serve, ham side up, with a spoonful of the pan juices over each.

Per serving: Calories, 320; Protein, 28 g; Fat, 21 g (60% cal.); Cholesterol, 115 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 800 mg.