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

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

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(3 ratings)

Prep: 10 mins Cook: 15 mins


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



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

  • 6 slices prosciutto



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

  • 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 is a dairy product made from separating whole milk or cream into fat and…

  • 200ml marsala wine
  • juice ½ lemon



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

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


  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, questions and tips

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5th Sep, 2016
This was great. I served it with some buttery mash and greens and the family really enjoyed it. Thumbs up.
7th Jun, 2015
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.
22nd Oct, 2013
I found the sauce too acidic - next time I will try with less lemon juice. I also used sherry rather than marsala.
Gadget lady
8th Oct, 2013
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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