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Italian Saltimbocca
Veal escalopes topped with prosciutto and sage, pan-fried then deglazed with white wine — Roman elegance in fifteen minutes.
↓ Jump to recipe⏱️
10 minPrep🔥
10 minCook🍽️
3Serves📊
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Ingredients
- 6 thin veal escalopes (or chicken or pork)
- 6 slices prosciutto
- 6 sage leaves
- Flour
- 3 tbsp butter
- 2 tbsp olive oil
- 150ml dry white wine
- Salt and pepper
Instructions
- Place a sage leaf and a prosciutto slice on each escalope; press lightly.
- Dust the meat side (not prosciutto side) with flour.
- Heat half the butter and oil; cook prosciutto-side down 2 minutes.
- Flip and cook 1 minute more.
- Lift out; deglaze pan with wine.
- Whisk in remaining butter for a glossy sauce.
- Return meat briefly; serve immediately.
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Tara’s tips
- Don't overcook the meat — escalopes need just minutes.
- Use a heavy pan for the best sauce.
Serving suggestions
- Lovely with roasted potatoes and greens.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why "saltimbocca"?
It means "jump in the mouth" — for how quickly it disappears.
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