Saltimbocca alla Romana
Saltimbocca alla Romana is a classic Roman dish featuring thin slices of veal (often loin) topped with prosciutto and sage, then quickly pan-fried in butter and white wine. The name translates to 'jumps in the mouth,' reflecting its bold, savory flavors. It's a staple of Italian cuisine, particularly in Rome and central Italy.
🍽️ Nutrition at a glance
This dish is high in protein from the veal and prosciutto, with moderate fat from the butter and cured meat, and very low in carbohydrates. A typical serving provides key nutrients like iron, zinc, and B vitamins, with a rough calorie count of 300-400 per portion.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 28 g |
| Carbs | 3 g |
| Fat | 17 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 650 mg |
| Iron | 2.5 mg |
| Zinc | 4 mg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 1.2 mcg |
| Phosphorus | 250 mg |
| Selenium | 35 mcg |
| Niacin (B3) | 7 mg |
| Riboflavin (B2) | 0.3 mg |
Per 1 serving (approx. 150 g, 2 cutlets with sauce) · estimated, varies by recipe
💡 What's interesting
Culturally, Saltimbocca is celebrated for its simplicity and quick preparation, embodying the Italian philosophy of using few, high-quality ingredients. Nutritionally, the sage adds antioxidants, and the dish offers a balanced mix of lean protein and healthy fats when enjoyed in moderation.
