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KI-generiert
Main course
Saltimbocca alla Romana with Veal
Prep time
20 min
Portions
2
Difficulty
Easy
290
kcal
Nutrition · Per portion
Carbs
6.2 g
Protein
38.4 g
Fat
10.4 g
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertIngredients
For 2 portions
- Veal schnitzelOr: Pork schnitzel2 Stk
- Parma ham2 slices
- Sage fresh4 leaves
- ButterOr: margarine, vegetable oil15 g
- Olive oil½ tbsp
- White wine dryOr: non-alcoholic white wine, vegetable broth40 ml
- Flour10 g
- Pepper¼ tsp
Method
Step by step
- 1
Pound schnitzels, season with pepper (no salt – ham is salty).
- 2
Place 1 slice of ham on each schnitzel.
- 3
Secure 2 sage leaves with a toothpick.
- 4
Lightly dredge ham side in flour.
- 5
Heat butter and olive oil in a pan.
- 6
Fry saltimbocca ham side down for 2 min.
- 7
Flip, fry another 1 min, remove.
- 8
Deglaze with white wine, briefly reduce.
- 9
Return saltimbocca to pan, briefly warm.
- 10
Serve immediately covered with the sauce.
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