Veal saltimbocca

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olive magazine

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Recipe by olive magazine

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1. 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

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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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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Difficulty and servings

Serves 2

Preparation and cooking times

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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