• serves 4
  • Easy

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



  • parma ham 4 slices
  • sage 8 leaves
  • veal loin escalopes 4 thin, beaten out
  • olive oil
  • butter 50g
  • lemon ½, juiced
  • flat-leaf parsley a handful, 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.

Nutritional Information

  • Kcals 325
  • Carbs 0.4g
  • Protein 35.8g
  • Fat 20g
  • Salt 1.12g
  • Saturates 8.7g
  • Fibre 0.2g