• Home
• Recipes
• Meat and poultry
• Saltimbocca

Saltimbocca

Published: June 15, 2023 at 6:02 PM

Save recipe

serves 4

Easy

Total time: 25 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Saltimbocca means 'jump in the mouth' in Italian. This quick supper is a very thin veal escalope, wrapped in Parma ham then pan fried in butter with sage

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Try this recipe for saltimbocca, then check out our veal chops, ossobuco and veal-stuffed tomatoes.

Recipe tip: Look for ethically produced rose veal in good butchers and supermarkets.

Ingredients

Nutrition

• 4 slices parma ham

• 8 leaves sage

• 4 thin veal loin escalopes

  beaten out

• olive oil

• 50g butter

• ½ lemon

  juiced

• a handful flat-leaf parsley

  chopped

Nutrition: per serving

• kcal325
• fat20g
• saturates8.7g
• carbs0.4g
• sugars0g
• fibre0.2g
• protein35.8g
• salt1.12g

Ad

Method

• step 1

  Lay the parma ham out on a clean surface and put a sage leaf in the middle of each one. Put a veal escalope on top of each, followed by the other sage leaf. Season and fold over the sides of the ham to make a parcel.

• step 2

  Heat the oil to a shimmer in a heavy-based pan and then, keeping the heat high, add the veal parcels. Cook for 2 minutes or until well coloured, then turn and colour well on the other side.

• step 3

  Remove the meat from the pan and add the butter. Let it froth and start to go brown, season and then squeeze in the lemon juice and sprinkle over the chopped parsley. Pour over the veal and serve.

Ad

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

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue