Veal escalopes wrapped with prosciutto, sage & lemon (saltimbocca)

Contains pork – recipe is for non-Muslims only
This classic Italian recipe for veal means ‘jump in the mouth’ – serve it with crusty bread to mop up the delicious pan juices

  • Prep:10 mins
    Cook:15 mins
  • Serves 3
  • Easy

Nutrition per serving

  • kcal 363
  • fat 10g
  • saturates 4g
  • carbs 16g
  • sugars 4g
  • fibre 1g
  • protein 41g
  • salt 1.2g


  • 3 veal escalopes, about 150g each
  • 6 sage leaves
  • 6 slices prosciutto
  • 50g plain flour, seasoned
  • splash olive oil
  • small knobs of butter
  • 200ml marsala wine
  • juice ½ lemon
  • green salad, fried potatoes or crusty bread, to serve (optional)


  1. Bash out the escalopes 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 flatten out with your hand. Dust lightly with the seasoned flour.

  2. 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. Add the Marsala 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 back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.

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