Veal Saltimbocca


  • Prep Time8 mins
  • Total Time18 mins
  • Makes4 Adult Sized Servings
Veal Saltimbocca

Photo: Andrew Grinton

Veal Saltimbocca is a classic the whole family will love. Recipe by Eshun Mott.


  • 300 g veal scallopini, (about 4)

  • 1/4 tsp black pepper

  • 2 tsp coarsely chopped sage, plus 8 large sage leaves

  • 100 g sliced prosciutto, (4 large or 8 small slices)

  • 1 tbap olive oil

  • 2 tbsp unsalted butter, divided

  • 1/3 cup white wine

  • 1/2 cup sodium-free chicken broth


  • Pat veal dry with paper towels and sprinkle with pepper.

  • Sprinkle one side of each scallopini with ½ tsp chopped sage, and lay prosciutto overtop.

  • Heat oil and 1 tbsp butter in a large frying pan over medium-high. Add sage leaves and fry for 30 sec. or until crisp. Remove and reserve.

  • Working in batches, fry scallopini for 1 to 2 min per side, or until browned. Transfer to a plate and cover with foil to keep warm.

  • Add wine to pan, bring to a boil and cook for 1 to 2 min or until reduced by about half.

  • Add chicken stock and boil 3 to 4 min longer or until about ¼ cup of liquid remains. Add remaining 1 tbsp butter to pan, swirl to incorporate to create a pan sauce; remove from heat. Serve scallopini with pan sauce and fried sage leaves.

Nutrition (per serving)

Calories 221, Protein 22g, Carbohydrates 1g, Fat 13g, Sodium 642mg.

This article was originally published on Jun 01, 2013

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