Step by step recipe:

  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.
  2. 3 min.Saltimbocca : Photo of step #2
    Hit the excalopes with something like a saucepan, for example, to flatten them even further.
  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.
  4. 3 min.Saltimbocca : Photo of step #4
    Lay sage leaves on top.
  5. 2 min.Saltimbocca : Photo of step #5
    Roll up the escalopes.
  6. Saltimbocca : Photo of step #6
    Cur the rolls into bite-sized chunks...
  7. Saltimbocca : Photo of step #7
    ...and secure with toothpicks (cocktail sticks) to stop them unrolling during cooking.
  8. 5 min.Saltimbocca : Photo of step #8
    Prepare all the rolls like this.
  9. Saltimbocca : Photo of step #9
    See how the different veal-ham-sage layers give the saltimbocca real eye appeal.
  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.
  11. Saltimbocca : Photo of step #11
    When fried, transfer to a plate and remove the toothpicks. Cover with aluminium foil to keep hot.
  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.
  13. 1 min.Saltimbocca : Photo of step #13
    Pop the saltimbocca back in the pan briefly for a moment in the hot sauce.
  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.


Home made.

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