Saltimbocca Style Veal with Parma Ham, Sage and Lemon served with Frites

2016-04-23 20.02.15

We love the italian philosophy simple recipes that showcase really good ingredients. I often order veal when we eat out and we managed to get some from our local butcher. It was difficult to choose which veal recipe to do but in the end it was obvious, we have a gorgeous sage plant growing on our kitchen windowsill and had recently purchased some lovely parma ham so this is our take on the italian classic. We didn’t have marsala and used white wine instead which I must say gave it a more subtle flavour and we served it with skinny chips as a play on steak and chips!


  • 2 veal escalopes
  • 2 slices of parma ham
  • 4 sage leaves
  • 100ml white wine
  • 150ml chicken stock
  • juice of 1/2 lemon
  • splash of olive oil
  • 15g of butter



  • Bash out the escalope’s until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and secure with a toothpick.
  • Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan and keep warm in oven or under foil. Add the white wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal on your serving plate and spoon over the sauce, serve with chips or new potatoes.


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