The BBC Good Food logo
Veal escalopes wrapped with prosciutto, sage & lemon (saltimbocca)

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

By
Rating: 5 out of 5.4 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal363
fat10g
saturates4g
carbs16g
sugars4g
fibre1g
protein41g
low insalt1.2g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content