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Saltimbocca

Saltimbocca

Jill Booth

Prep 15 mins15m
Cook 15 mins15m
Serves 4

A traditional Italian dish made with veal. If you are unable to get veal it can also be made with turkey or chicken breast escallops.

↬ Adapted from Buonissimo by Gino D'Acampo

Ingredients

  • 4 Veal (escallops)
  • 4 slices parma ham (cut in ½)
  • 16 fresh sage leaves
  • 3 tbsps olive oil
  • 50 g salted butter
  • 180 ml Marsala
  • salt and pepper

Instructions

Keep screen awake
  • 1
    Cut the escallops in half. Season with a little salt and pepper and lay a piece of parma ham on each piece. Top with 2 sage leaves and secure with a cocktail stick.
  • 2
    Heat the oil and half the butter in a pan over a medium heat. Once hot, place the saltimbocca in the pan, ham side down. Cook for until browned. Turn over and cook for a further until just cooked through. Transfer onto a plate and cover with foil.
  • 3
    Pour the Marsala into the hot frying pan and use a wooden spoon to deglaze the pan. Simmer over a high heat for until the sauce is slightly reduced. Stir in the remaining butter and season.
  • 4
    Return the saltimbocca and any juices to the pan, turning them in the sauce for . Remove the pan from the heat and remove the cocktail sticks from the saltimbocca.
  • 5
    Serve 2 pieces of saltimbocca per person. This goes really well with cheesy mashed potato.

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