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Veal saltimbocca


  • 4 x 175g (6oz) boneless, skinless veal breast

  • 8 thin slices proscuitto

  • 8 fresh sage leaves

  • 2 tbsp plain flour

  • Sea salt flakes and freshly ground black pepper

  • 8 cocktail sticks

  • 4 tbsp extra virgin olive oil

  • 25g (1oz) butter

  • 100ml (3½ fl oz) dry white wine

  • Juice of ½ a lemon

  • 1 tbsp flat leaf parsley, finely chopped

  • Spinach

  • Garlic, finely chopped

  • Chilli, finely chopped


  • 1.

    Open out each veal breast and place between sheets of cling film and gently flatten with a rolling pin. Remove and discard the cling film.

  • 2.

    Cut each breast in half. Place a sage leaf and piece of proscuitto on each piece of veal and secure in place with a cocktail stick. Season the flour with salt and freshly ground black pepper then use to coat the veal.

  • 3.

    Heat half the oil in a large frying pan and add half the prepared veal. Cook for 3 minutes on each side until golden brown. Clean the pan.

  • 4.

    In the meantime cook the spinach with the garlic and chilli.

  • 5.

    Add the butter to the clean pan and heat until melted and frothy then add the wine and lemon juice and bring to the boil. Allow to bubble for 1 minute, then return all the veal to the pan, spooning over the juices.  Sprinkle the parsley over the top and cook for a further minute.

  • 6.

    Serve immediately with the spinach spooning the juices over the top.

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