Roman saltimbocca

By the GetYourMacros team · 24 September 2026

Veal escalopes with cured ham and sage, three minutes a side and deglazed with white wine.

• Time 20 min
• Course Main course
• Diet Omnivore
• Cuisine Italian
• Allergens dairy

Ingredients (1 serving)

• 150 g Veal cutlet
• 30 g Prosciutto crudo
• 10 g Butter
• 30 ml White wine
• Fresh sage to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Flatten the veal escalopes with a mallet to half a centimetre, without tearing them.
2. Lay a fresh sage leaf and a slice of prosciutto crudo on each one, then press with your palm so it sticks.
3. Press the edges down with your fingers: the prosciutto crudo has to hold on its own, because a toothpick would tear the escalope.
4. Heat the butter in a pan until it stops foaming and lay the saltimbocca in ham side down for two minutes.
5. Turn them and give the meat side two more minutes, then pour in the white wine and raise the heat.
6. Let the pan juices reduce for a minute until syrupy, spoon them over the meat and serve at once.

Tips

• The ham goes down first: contact with the hot butter is what glues it to the meat, so no toothpicks are needed.
• Do not add salt: the prosciutto seasons the dish on its own.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Grilled chicken garden salad345 kcal · P 45 g · C 11 g · F 13 gSoy marinated soft boiled eggs346 kcal · P 29 g · C 14 g · F 19 gBlack pepper chicken bites349 kcal · P 44 g · C 15 g · F 13 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.