Photo: Ernest Porzi
Veal escalopes wrapped with prosciutto, sage & lemon (saltimbocca)
9 ingredients
10 min + 15 min
Serves 3
openrecipes
This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices
Estimated Nutrition (whole recipe, rough)
876
Calories
18g
Protein
27g
Fat
137g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Veal | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 veal escalopes, about 150g each
- 6 sage leaves
- 6 slices prosciutto
- 50g plain flour , seasoned
- splash olive oil
- small knobs of butter
- 200ml Marsala wine
- juice ½ lemon
- green salad, fried potatoes or crusty bread , to serve (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes