Veal cutlets with Prosciutto ham.
Literally, it «jumps in the mouth», an indication of just how good this classic Roman dish is.
300 g | veal cutlets, thinly sliced | ||
50 g | Parma ham/Prosciutto, thinly sliced | 5 slices | |
4 leaves | fresh sage | 1 g | |
2 tbsp | white wine [optional] | 30 mL | |
2 tbsp | butter, unsalted | 28 g | |
1/2 tbsp | olive oil | 8 mL | |
4 | toothpicks | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one. Have the cutlets sliced very thin, i.e. less than 3 mm. Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
per 1 serving (120 g)
Amount % Daily Value |
Calories 280 |
Fat 14 g 22 % |
Saturated
6.4 g
34 % |
Cholesterol 110 mg |
Sodium 380 mg 16 % |
Carbohydrate 0 g 0 % |
Fibre 0 g 1 % |
Sugars 0 g |
Net Carbs 0 g |
Protein 37 g |
Vitamin A 7 % |
Vitamin C 0 % |
Calcium 2 % |
Iron 7 % |
Food Group | Exchanges |
---|---|
Meat and Alternatives | 4 ½ |
Fats | 2 |
* Five stars with additional sage leaves; four stars as is.* I decided to rate this 5 stars so people will try this recipe! The portions with sage were FANTASTIC. Easily 5 stars, with or without the wine. Other portions of meat didn't have the sage flavor; those were so-so, worth maybe threee stars. In the future, I'll double the number of sage leaves so that each bite of meat will have a small portion of leaf with it. No need for stacks of sage leaves; just enough that there aren't two-inch gaps between them. Also, veal wasn't available so I selected thinly sliced beef round. I noticed that the beef was a bit tough for this particular recipe, but I didn't think much of it; I expected beef to be tougher than veal, and it was still tender enough to be good. As it turns out, beef round is known to be one of the tougher cuts of beef. Yet it still worked for this recipe! Something about cooking it in juices with the prosciutto must be enough to tenderize it enough to make it good.