1,017 easy and fully explained recipes, with 12,356 photos and 77 videos


Saltimbocca literally means "jumps into the mouth" in Italian. These delicious little meat rolls, made with veal, ham and sage, will do just that!
24,9234.8/5 for 25 ratings
Grade this recipe:

Last modified on: July 20th 2015

For 2 people, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
19 min.21 min.40 min.
Should be eaten as soon as cooked, but freeze very well raw.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1 - 3 min.
Saltimbocca : Photo of step #1
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.

Stage 2 - 3 min.
Saltimbocca : Photo of step #2
Hit the excalopes with something like a saucepan, for example, to flatten them even further.

Stage 3 - 3 min.
Saltimbocca : Photo of step #3
Cover each escalope with a layer of raw cured ham (Italian if possible).

Do not add any salt, just pepper.

Stage 4 - 3 min.
Saltimbocca : Photo of step #4
Lay sage leaves on top.

Stage 5 - 2 min.
Saltimbocca : Photo of step #5
Roll up the escalopes.

Stage 6
Saltimbocca : Photo of step #6
Cur the rolls into bite-sized chunks...

Stage 7
Saltimbocca : Photo of step #7
...and secure with toothpicks (cocktail sticks) to stop them unrolling during cooking.

Stage 8 - 5 min.
Saltimbocca : Photo of step #8
Prepare all the rolls like this.

Stage 9
Saltimbocca : Photo of step #9
See how the different veal-ham-sage layers give the saltimbocca real eye appeal.

Stage 10 - 10 min.
Saltimbocca : Photo of step #10
Melt 30 g butter in 3 tablespoons olive oil in a frying pan on medium heat.

When this mixture is good and hot. add the saltimbocca and fry until browned all over.

Stage 11
Saltimbocca : Photo of step #11
When fried, transfer to a plate and remove the toothpicks. Cover with aluminium foil to keep hot.

Stage 12 - 10 min.
Saltimbocca : Photo of step #12
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.

Stage 13 - 1 min.
Saltimbocca : Photo of step #13
Pop the saltimbocca back in the pan briefly for a moment in the hot sauce.

Stage 14
Saltimbocca : Photo of step #14
Serve on a bed of pasta or plain white rice.


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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:


Home made.

More recipes?

This recipe uses (among others)
Veal Veal : You can check-out other recipes which use it, like for example: Spring veal sauté , Veal Chop With Assortment of Vegetables, Escalope of veal in a cream sauce, Blanquette of veal, Sausagemeat, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: How to prepare cockles, Red mullet fillets with a reduced white-wine sauce, Crispy spinach rolls, Pork chops with a duo of brassicas, Jura bread, ... All
Cured hamCured ham: You can check-out other recipes which use it, like for example: Sliced cauliflower with 3 cheeses, Surprise eggs, Mediterranean toast, Cabbage julienne with ham, New York style pasta, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Chocolate and matcha tea biscuits, Sautéed green vegetables, Noisette butter, Oatmeal cake, Smoky potato and potimarron gratin, ... All

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page