Saltimbocca with Prosciutto is a delicious Roman dish consisting of thin veal slices wrapped in prosciutto. Its origin dates back to the 18th century when its unique flavor won the hearts of Roman citizens. Today, it is an icon of Italian cuisine and a quick and tasty preparation.
Rinse the capers under running water
Cover each cutlet with a slice of prosciutto
Melt the butter in a non-stick pan and add the squeezed capers and half the parsley
Add the cutlets without overlapping them
Cook for 2 minutes, then turn them over and turn off the heat after another couple of minutes
Place them on a serving dish with the prosciutto side up, distribute the capers on top, and keep them warm
Pour the wine into the pan, stir, let it reduce, add the parsley, stir, pour the sauce over the cutlets, then serve
Pan
Knife
Store in the refrigerator in an airtight container
Typical dish of Roman cuisine
Italia, Lazio
| Energy (kcal) | 128.44 |
| Carbohydrates (g) | 0.58 |
| of which Sugars (g) | 0.52 |
| Fat (g) | 5 |
| of which Saturates (g) | 2.18 |
| Protein (g) | 19.58 |
| Fiber (g) | 1.41 |
| Sale (g) | 0.42 |
