Name: Veal Saltimbocca
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Lemon wedges; Shaved parmesan; 4 fresh sage leaves; Coarse ground black pepper; ⅓ cup avocado oil; 4 tbsp butter; 1/2 cup almond flour; 4 oz prosciutto; 1 lbs veal cutlets; Parsley

saltimbocca

This quick keto-friendly spin on the classic veal saltimbocca is light, loaded with flavor and a perfect dish for if you want to really impress someone .

Milk

Tree Nuts

Mediterranean

Low Carb

Fresh Fruit

gram

lemon

Cheese

Shaved Parmesan Cheese

Fresh Vegetables

fresh sage

Seasonings

black pepper

Oils

milliliter

avocado oil

Butter & Margarine

butter

Flour & Meal

almond flour

Lunch Meat

prosciutto

Red Meat

veal cutlet

fresh parsley

Beta-cryptoxanthin

Vitamins

Lycopene

Potassium

Minerals

Vitamin C

Trans fatty acids

Calcium

Iron

Magnesium

Phosphorus

Sodium

Zinc

Copper

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Vitamin A

Vitamin K

Alpha-carotene

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

A delicious wine sauce makes this hearty entree even more special. You can assemble the rolls ahead of time and chill until ready to cook.—Vance Werner Jr., Franklin, Wisconsin

Veal Saltimbocca

Turkey Saltimbocca

Saltimbocca means "jump in the mouth" and that's exactly what the sauce from this veal saltimbocca does! The veal is tender, juicy, and crisp from prosciutto and sage, while the marsala pan sauce is sweet and rich. Whether made for family on a busy weeknight or for a stay at home date night, this one is always sure to impress!

Veal Saltimbocca 

This traditional Roman dish consists of veal and prosciutto and herbs. Enjoy this recipe which explain its origin and its pairings as well!

Traditional Veal Saltimbocca Recipe

Saltimbocca alla romana  is a typical second course in Lazio cuisine, and in particular Roman cuisine.

Saltimbocca alla Romana 

Tender veal is rolled around prosciutto and topped with a savory mushroom gravy. This recipe is also  terrific with chicken in place of veal.

These tasty little morsels of pork won't be jumping but flying off your plate straight into your mouth. This is definitely a recipe you should keep up your sleeve when feeling like something uncomplicated but totally yummy.

Veal Saltimbocca

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