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

Saltimbocca

Name: Saltimbocca
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: Italian
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)

Barney Desmazery

Save recipe

Serves 3

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.9 out of 5.12 ratingsRate

loading...

Try this classic Italian recipe for veal escalopes wrapped with prosciutto, sage & lemon. Serve it with crusty bread to mop up the delicious pan juices

Freezable

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Green salad with buttermilk dressing

A star rating of 4.8 out of 5.4 ratings

Baby potato fondants

A star rating of 4.6 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal363
fat10g
saturates4g
carbs16g
sugars4g
fibre1g
protein41g
salt1.2g

low

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.

Recipe from Good Food magazine, May 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.9 out of 5.12 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now