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Veal Saltimbocca

veal saltimbocca
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Every time I get a chance to treat ourselves to some top piece of meat, it challenges me to create an authentic, fresh and luxurious taste, where the meat will be the hero. In this case I present a seasonal special – Veal Saltimbocca.

The name has its origin in Italian and means “jump into mouth”. No further comment necessary. My favourite sage, prosciutto ham and lemon accompanied by top quality white wine. Buon Appetito!

Total Time: 25 minutes

Shopping List

2 large veal escalopes, cleaned and drained
A pinch of ground black pepper
4 leaves of fresh sage, washed and drained
4 slices of good quality prosciutto ham
Olive oil, 2 knobs of butter
½ cup of dry white wine
Sea salt

2 lemon wedges to serve with


Prepare the veal. Beat it with a meat mallet to a very fine thickness, around 0.5 cm. Season with ground black pepper.

Two leaves of fresh sage on each of the escalopes. Cover each of them with 2 slices of prosciutto.

Next, a splash of olive oil into a large deep-frying pan on high heat. Veal in, prosciutto side-down.
Bake until golden, each side for about 2-3 minutes.

Pour in the wine and reduce.

Stir 2 knobs of butter into the pan and let it melt down. Baste the escalopes with sauce and keep warm until serving. Finish with lemon.

You can serve them with a delicious Parmesan mash, baked or sautéed potatoes or the way I love it: French fries and dry white wine. Simply delicious!

Makes 2 serves.

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