Veal escalopes wrapped with prosciutto, sage & lemon (saltimbocca)

Veal escalopes wrapped with prosciutto, sage & lemon (saltimbocca)

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(1 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 3
This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal363
  • fat10g
  • saturates4g
  • carbs16g
  • sugars4g
  • fibre1g
  • protein41g
  • salt1.2g
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Ingredients

  • 3 veal escalopes, about 150g each
  • 6 sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 6 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 50g plain flour, seasoned
  • splash olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small knobs of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200ml marsala wine
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • green salad, fried potatoes or crusty bread, to serve (optional)

Method

  1. Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.

  2. Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.

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Comments (3)

susieone's picture
5

The only change I made was to use red wine and a little sour cream because I had no Marsala. Delicious and very easy to make. I've often served chicken saltimbocca but will use veal occasionally for a change.

cshobbs's picture

I found the sauce too acidic - next time I will try with less lemon juice. I also used sherry rather than marsala.

Gadget lady's picture

it is great to see rose veal in the shops much nicer than those raised on just milk this a really easy recipe have done it a few times.

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