Veal saltimbocca

Try this tender veal recipe, guaranteed to be a winner - or if you prefer, make it with chicken fillets

Recipe uploaded by

olive magazine

10 ratings 5

Recipe by olive magazine

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Tested

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 mins

Put each escalope between pieces of clingfilm and, using a rolling pin, roll them out to a thickness of about 5mm. Season. Lay a slice of proscuitto on top of each escalope and put a sage leaf on top of that. Cover the sage with a slice of lemon and secure the whole thing with a cocktail stick. Lightly dust with flour on both sides. Heat a little oil and a knob of butter in a frying pan. Cook the veal for about 3 minutes on each side until golden brown and cooked through. Add the marsala to the pan and bubble until thickened and reduced by about half. Season and serve with either mashed potatoes or creamy polenta.

Know-how

You can also make this with chicken fillets: make a deep horizontal cut into the fillet, open it out like a book and then roll it out like the veal, as described above.

Per serving

545 kcalories, protein 36,2g, carbohydrate 7,8g, fat 29,1 g, saturated fat 8,5g, fibre 0,2g, salt 1 g

Recipe from olive magazine, October 2005.

Latest comments and suggestions

Heather

03 April 2008

Heather rated and commented on this recipe

Very easy and quick to do, looks very good on the plate and tastes delicious.

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Marieken

19 May 2008

Marieken rated and commented on this recipe

I make variations of this often, sometimes using sherry if I have no marsala, using porc instead of veal, using much more sage. I usually dont bother with the flour though. Its delicious every time!

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pinkie

30 May 2008

pinkie rated and commented on this recipe

Very quick and easy dish, perfect for midweek dinner or a quick lunch with friends. Veal was tender and sauce was delicious-i used sherry instead of Marsala. I served it with crushed new potatoes as suggested and steamed broccoli.

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Natalie

18 August 2008

Natalie rated and commented on this recipe

Great recipe. It took so little effort and time, but tasted great and looked very presentable. Will definately make again soon.

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Masha

24 November 2008

Masha commented on this recipe

I don't understand one thing, why do we need to roll it? but seems very tasty

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Robinhood

14 May 2010

Robinhood commented on this recipe

Had this dish with reduced Madeira sauce-brilliant

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AimeeP

17 October 2010

AimeeP rated and commented on this recipe

Tonight was my first time cooking with veal & my husband & I really enjoyed this dish which was so easy to make! My escalopes were already thin so i didn't roll them. I used sherry instead of Marsala & it worked really well. I served it with wasabi mash (from this site) & steamed green beans.

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Lawrence

28 October 2010

Lawrence rated and commented on this recipe

A classic that needs no further comment. Simply stunning.

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Richard Steer

27 January 2011

Richard Steer rated and commented on this recipe

Have made this many times, but i use chicken or pork and white wine instead of marsala and omit the lemon. turns out great every time.

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MiraMS

18 February 2011

MiraMS rated and commented on this recipe

This recipe is so yummy and easy to make! I'll definately be doing it again :)

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chillihaha

13 March 2011

chillihaha rated and commented on this recipe

Simplicity itself, and totally delicious. Went down well with the whole family, including the kids. And veal is such an interesting meat - makes a great change from the usual beef/pork/lamb/chicken.

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Will

06 June 2011

Will rated and commented on this recipe

Made this last night for a dinner party - a great easy yet delicious dish! Put a whole layer of lemon wheels over the veal and prosciutto and used a bit more marsala - the result was almost candied or preserved lemons which were very edible and gave the dish a hefty zing! Using sage twigs instead od cocktail sticks to hold the saltimbocca also infused the flavour well.

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Ingredients

2 veal escalopes, about 150g each
2 slices prosciutto
2 sage leaves
2 lemon slices
1 tbsp plain flour
olive oil
200ml dry (secco) marsala
butter

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Crushed olive oil potatoes

Give your new potatoes a twist with this fabulous recipe

37 ratings

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 mins

Ingredients

2 veal escalopes, about 150g each
2 slices prosciutto
2 sage leaves
2 lemon slices
1 tbsp plain flour
olive oil
200ml dry (secco) marsala
butter

Per serving

545 kcalories, protein 36,2g, carbohydrate 7,8g, fat 29,1 g, saturated fat 8,5g, fibre 0,2g, salt 1 g

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