Back to Recipe Menu

Veal Saltimbocca


  • Place the veal escalopes on a workbench.
  • Cut the prosciutto to the same size as the escalopes and place on top with the sage leaves.
  • Heat a thin layer of oil and a knob of butter (optional) in a large non-stick pan until foaming. Then fry the veal, prosciutto side up, until just cooked through. Turn over, briefly cook and return to prosciutto side up, before cooking for a few more seconds. Remove to serving plates.
  • Add the wine to the pan with another knob of butter and ground pepper. Mix well, taste for seasoning and boil until the liquid reaches sauce consistency.
  • Spoon plenty of the sauce over the veal and serve with steamed rice or your favourite simple potato dish on the side.


  • 4 veal escalopes, battened out to an even thickness
  • 8 slices prosciutto
  • 8 sage leaves
  • olive oil
  • unsalted butter
  • a splash of dry white wine
  • freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm