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.


  • 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


  • 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.


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