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!
95 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: Melting Epoisses on toast , Rosemary steamed fish, Fillets of sole Dieppoise, Spaghetti with mushrooms, Cod loin with saffron, ... See them all 70
Veal
Like these other recipes: Veal Chop With Assortment of Vegetables, Sausagemeat, Spring veal sauté , Veal with mushrooms and green asparagus, Veal Marengo, ... See them all 9
Cured ham
Like these other recipes: Leek and Jerusalem artichoke soup, Bistro-style beetroot salad, Shallot confit tart, Cabbage julienne with ham, Vegetable clafoutis, ... See them all 14
Butter
Like these other recipes: Pavlova, Plum and hazelnut crumble, Clementine confectioner's custard, Green beans and potatoes with Morbier cream sauce, Morel risotto with Vin Jaune and Mont d'Or, ... See them all 498
Other recipes you may also like
Mixed seed grissini
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous. February 21th 2011284 K4.2 2 hours 30 min.
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona. October 13th 2010236 K 14.6 1 hour 50 min.
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here. September 12th 2018159 K4.2 50 min.
Salad lyonnaise
Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions. December 29th 202143 K 45 min.
Polenta with beetroot tops
Creamy polenta with beetroot tops just briefly wilted in a frying pan with spring onion. May 19th 202534 K 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.