Saltimbocca alla Romana

Saltimbocca alla Romana is a classic Italian dish featuring tender veal cutlets layered with prosciutto and fresh sage, all cooked to perfection. This gluten-free version maintains the traditional flavors while being suitable for those with gluten sensitivities.

Ingredients

• veal cutlets - 250 grams
• prosciutto - 4 slices
• fresh sage leaves - 8 leaves
• gluten-free flour - 30 grams
• olive oil - 2 tablespoons
• butter - 30 grams
• white wine - 100 ml
• salt - to taste
• black pepper - to taste

Steps

1. Place the veal cutlets between two sheets of plastic wrap and gently pound them to about 1 cm thickness using a meat mallet.
2. Season both sides of the veal cutlets with salt and black pepper.
3. Lay 2 slices of prosciutto on each cutlet and place 4 sage leaves on top of the prosciutto.
4. Using toothpicks, secure the prosciutto and sage to the veal cutlets.
5. Dust the cutlets lightly with gluten-free flour, shaking off any excess.
6. In a large skillet, heat the olive oil and half of the butter over medium heat.
7. Once the oil is hot, add the veal cutlets, cooking for about 3-4 minutes on each side or until golden brown.
8. Remove the cutlets from the skillet and keep warm.
9. Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
10. Allow the wine to reduce for about 2-3 minutes, then return the veal cutlets to the skillet, spooning the sauce over them.
11. Add the remaining butter and let it melt, swirling the pan to combine the flavors.
12. Serve the Saltimbocca hot, drizzled with the sauce.

Nutrition

• Calories: 450
• Protein: 36 g
• Carbs: 15 g
• Fiber: 0 g
• Sugar: 1 g
• Sodium: 900 mg
• Cholesterol: 100 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Contains healthy fats from olive oil that can benefit heart health.

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