Veal Scaloppine Romana

Transport your taste buds straight to the heart of Italy with Veal Scaloppine Romana, a classic Roman dish that combines tender veal cutlets, salty prosciutto, and fragrant sage in a rich, velvety sauce. Lightly floured and pan-seared to golden perfection, the veal is layered with prosciutto and sage, then simmered in a luscious reduction of dry white wine, chicken stock, and a bright squeeze of fresh lemon. Finished with a buttery glaze and garnished with parsley, this dish is both elegant and comforting, making it ideal for a weeknight treat or a special occasion. Serve this flavorful masterpiece with crusty bread, roasted vegetables, or a simple pasta side to soak up the irresistible, zesty sauce. Perfect for fans of Italian cuisine, Veal Scaloppine Romana effortlessly blends tradition with gourmet sophistication.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Veal cutlets
• 0.5 cups All-purpose flour
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Butter
• 0.5 cups Dry white wine
• 4 slices Prosciutto
• 8 leaves Fresh sage leaves
• 0.25 cups Chicken or veal stock
• 1 piece Lemon
• 1 tablespoon Fresh parsley (optional, for garnish)

Directions

Step 1

Pound each veal cutlet to about 1/4-inch thickness between two pieces of plastic wrap or parchment paper.

Step 2

In a shallow dish, combine the flour, salt, and black pepper. Dredge the veal cutlets in the flour mixture, shaking off any excess.

Step 3

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 4

Cook the floured veal cutlets in batches for 2-3 minutes per side, or until golden brown and just cooked through. Remove the cutlets from the skillet and set aside on a plate tented with foil.

Step 5

Add the remaining 1 tablespoon of olive oil to the skillet if needed. Arrange a slice of prosciutto and 2 sage leaves on top of each veal cutlet. Return the cutlets to the skillet.

Step 6

Deglaze the pan by adding the white wine while scraping up any browned bits. Allow the wine to reduce by half, about 2-3 minutes.

Step 7

Add the stock to the skillet and swirl to combine. Simmer for another 3-4 minutes to slightly thicken the sauce.

Step 8

Finish the sauce by swirling in the remaining tablespoon of butter and squeezing the juice of half a lemon over the top.

Step 9

Plate the veal scaloppine, spoon the sauce over the cutlets, and garnish with fresh parsley and lemon wedges, if desired.

Step 10

Serve immediately with crusty bread, roasted vegetables, or a side of pasta.

Nutrition Facts

Serving size	(871.2g)

Amount per serving	% Daily Value*
Calories	2090.5

Total Fat 114.7g	0%
Saturated Fat 37.6g	0%
Polyunsaturated Fat 6.1g
Cholesterol 735.2mg	0%
Sodium 3792.7mg	0%
Total Carbohydrate 57.5g	0%
Dietary Fiber 5.0g	0%
Total Sugars 2.9g
Protein 181.9g	0%

Vitamin D 4.5IU	0%
Calcium 183.9mg	0%
Iron 12.6mg	0%
Potassium 2153.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 36.6%

Carbs: 11.6%