Saltimbocca
Saltimbocca literally means "jumps into the mouth" in Italian. These delicious little meat rolls, made with veal, ham and sage, will do just that!
92 K 4.7/5 (29 reviews)
40 min.
Easy
6.30 €
2 people
8 IngredientsLast modified on: July 20th 2015
200 g veal
100 g cured ham
30 g 
3 tablespoons 
200 ml 
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
For the veal, ask your butcher to cut escalopes as thin as possible. Say that you will be making saltimbocca - a good butcher will understand.
Lay the escalopes on a chopping board and cover with plastic film.
Lay the escalopes on a chopping board and cover with plastic film.
Stage 2 - ⌛ 3 min.
Hit the excalopes with something like a saucepan, for example, to flatten them even further.
Stage 3 - ⌛ 3 min.
Cover each escalope with a layer of raw cured ham (Italian if possible).
Do not add any salt, just pepper.
Do not add any salt, just pepper.
Stage 4 - ⌛ 3 min.
Lay sage leaves on top.
Stage 5 - ⌛ 2 min.
Roll up the escalopes.
Stage 6
Cur the rolls into bite-sized chunks...
Stage 7
...and secure with toothpicks (cocktail sticks) to stop them unrolling during cooking.
Stage 8 - ⌛ 5 min.
Prepare all the rolls like this.
Stage 9
See how the different veal-ham-sage layers give the saltimbocca real eye appeal.
Stage 10 - ⌛ 10 min.
Stage 11
When fried, transfer to a plate and remove the toothpicks. Cover with aluminium foil to keep hot.
Stage 12 - ⌛ 10 min.
Next, make the sauce by putting the frying pan back on high heat with 200 ml dry white wine.
Salt, pepper and leave to reduce until it thickens.
Salt, pepper and leave to reduce until it thickens.
Stage 13 - ⌛ 1 min.
Pop the saltimbocca back in the pan briefly for a moment in the hot sauce.
Stage 14
Serve on a bed of pasta or plain white rice.
Remarks
The sage in this recipe is very important to give the saltimbocca their characteristic flavour. If you don't have any, it's better to leave the recipe for another time.
Keeping: Should be eaten as soon as cooked, but freeze very well raw.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 4 RDI=0 % | 120 RDI=20 % | 1,330 RDI=70 % | 5,560 RDI: 70 % |
| Per 100 g | 9 RDI=4 % | 0 | 20 RDI=3 % | 230 RDI=10 % | 970 RDI: 10 % |
| Per person | 30 RDI=10 % | 2 RDI=0 % | 60 RDI=9 % | 660 RDI=30 % | 2,780 RDI: 30 % |
How much will it cost?
- For 2 people : 6.30 €
- Per person : 3.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Dry white wine
Like these other recipes: Tomato meat balls, Cod loin with saffron, Spring veal sauté , Salmon with sorrel, Scallops with cabbage julienne, ... See them all 70
Veal
Like these other recipes: Veal Chop With Assortment of Vegetables, Sausagemeat, Veal with mushrooms and green asparagus, Escalope of veal in a cream sauce, Blanquette of veal, ... See them all 9
Cured ham
Like these other recipes: Potato and two ham gratin, Bistro-style beetroot salad, Cabbage julienne with ham, Mediterranean toast, Bisto-style canapés, ... See them all 14
Butter
Like these other recipes: Buckwheat almond biscuits, Kouign-amann, Apple and whisky crumble, Spaghetti with mussels and basil, Little caramelized peach tarts, ... See them all 486
Other recipes you may also like
Creamy artichokes
This hearty vegetable recipe uses the whole globe artichoke (heart and leaves), combining the creamy artichoke texture with the crunch of sautéed potatoes. August 6th 202046 K 1 hour 20 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011300 K4.2 1 hour 4 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011548 K4.6 1 hour 35 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018279 K 24.7 5 hours 30 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017437 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.