Veal Saltimbocca

Veal Saltimbocca

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To serve – 6
Preparation time – 10 minute
Cooking time – 30 minutes

Wonderful served with just a green vegetable, such as broccoli.

Nutritional value per serving:
Protein 30g; Fat 15g; Carbohydrate 0g; Fibre 0g; Cholesterol 132mg; 1227kj/295kcal


12 thin veal escalopes 12 fresh sage leaves 12 slices ham 12 slices mozzarella Plain flour for coating 80g butter 250ml dry white wine


  1. Flatten the escalopes with a meat mallet or rolling pin to make them as thin and even as possible.
  2. On each escalope, place a sage leaf, a slice of mozzarella and a slice of ham. Fold the escalopes in two and secure each with a toothpick, or two if necessary.
  3. Lightly coat in flour.
  4. Heat the butter in a frying pan. When foaming, add the escalopes in two batches and cook over a medium heat for 5-6 minutes on each side, or until lightly golden.
  5. Remove the veal and keep warm.
  6. Add the wine to the pan and stir over a high heat until reduced by half to form a sauce. Season with salt and freshly ground black pepper.
  7. Remove the toothpicks from the escalopes, pour the sauce over the top of the veal and serve.

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