Wayne Gisslen

Saltimbocca alla Romana

Preparation info
  • portions:

    8

    portion size: 2 pieces
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
16</

Method

  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 p

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