Veal Roman Style
Veal Roman Style features tender veal cutlets wrapped in prosciutto, cooked with sage and white wine, served over fluffy rice for a flavorful Italian-inspired meal.
Ingredients
Instructions
- About 1 hour before serving, prepare the veal cutlets.
- Season the veal with pepper.
- Wrap each veal cutlet with a slice of prosciutto or cooked ham.
- In a skillet, melt the butter over medium heat.
- Add the wrapped veal cutlets and cook until browned on both sides.
- Pour in the white wine and sprinkle with powdered sage.
- Simmer until the veal is cooked through and the flavors meld.
- Serve hot over hot fluffy rice.
Tips & Substitutions
To enhance flavor, consider marinating the veal cutlets in white wine and sage for 30 minutes prior to cooking. If prosciutto is unavailable, cooked ham is a suitable substitute, though the flavor will differ slightly. For a lighter option, you can use olive oil instead of butter. This dish pairs beautifully with hot fluffy rice, which absorbs the sauce well.
Serving Suggestions
Serve the veal hot over a bed of fluffy rice to soak up the delicious sauce. A side of steamed vegetables or a fresh arugula salad would complement the dish beautifully. For more Italian recipes, browse our collection to explore dishes like Braciole Di Maiale or Luncheon Fettuccini Alfredo that could round out your meal.
Storage & Reheating
Leftover veal can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat with a splash of white wine to retain moisture, or microwave it covered with a damp paper towel to avoid drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Roman Style contains roughly 125 calories, with 6g protein, 14g carbohydrates, and 5g fat. It is an excellent source of vitamin C (208% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of potassium and protein. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen veal cutlets for this recipe?
Yes, frozen veal cutlets can be used, but be sure to thaw them completely in the refrigerator before cooking. This ensures even cooking and better texture. Avoid thawing in the microwave, as this can partially cook the meat and affect the final dish.
What wine is best for this recipe?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for this recipe. These wines complement the flavors of the veal and sage without overpowering them. Avoid sweet wines, as they can alter the taste profile of the dish.
Can I make this dish ahead of time?
While it's best served fresh, you can prepare the veal and sauce ahead of time. Cook the veal and store it in the fridge, then reheat gently before serving. The flavors will deepen, making it even more delicious, but be mindful not to overcook during reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).