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

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

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(1 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
363
protein
41g
carbs
16g
fat
10g
saturates
4g
fibre
1g
sugar
4g
salt
1.2g
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Ingredients

  • 3 veal escalopes, about 150g each
  • 6 sage leaves
  • 6 slices prosciutto
  • 50g plain flour, seasoned
  • splash olive oil
  • small knobs of butter
  • 200ml marsala wine
  • juice ½ lemon
  • green salad, fried potatoes or crusty bread, to serve (optional)

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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.

Recipe from Good Food magazine, May 2013

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Comments

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susieone's picture
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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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