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Veal Saltimbocca

This recipe is from Episode 10 of Secret Meat Business


  • 12 veal scaloppine, about 10 cm x 1 cm thick, ask your butcher for this

  • salt

  • freshly ground black pepper

  • 12 sage leaves

  • 12 slices pancetta (proscuito is fine)

  • 3 tablespoons olive oil

  • 1 garlic clove, crushed, but not chopped

  • ½ cup white wine

  • 75 g butter

  • 2 tablespoons chopped sage

  • ¼ cup chopped parsley


  • 1.

    Lay the veal scaloppine out on your work surface.

  • 2.

    Season lightly, then place on each a sage leaf and a slice of pancetta and flatten gently with a meat mallet or the back of a heavy knife.

  • 3.

    Place the oil and garlic in a large, heavy-based frying pan and heat very gently.

  • 4.

    Once the garlic starts to turn golden, remove the garlic from the pan.

  • 5.

    Increase the heat to medium and add scaloppine to the pan, pancetta-side down.

  • 6.

    Sear for 1 - 2 minutes on each side.

  • 7.

    Transfer to a warm plate while you cook the remaining scaloppine.

  • 8.

    Tip out any oil from the frying pan then add the wine and bubble vigorously until reduced by half.

  • 9.

    Add the butter and chopped sage to the pan and simmer for a minute or two until the butter has melted to form a thick, shiny sauce.

  • 10.

    Stir in the parsley and spoon over the saltimbocca.

  • 11.

    Or add the scaloppini back to the pan for a minute or just spoon the sauce over the meat.

  • 12.

    Serve with green beans.

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Posted by Tony212Report
I just finished eating this meal! Wow, to say it was absolutely amazing is an understatement! I added a fresh chilli from my Chilli plant and it turned out unreal! Will definately be making this one again. You are a legend ! Love Secret Meat Business too.