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Classic saltimbocca

By: Pollyanna Coupland
Food producer, delicious.

Published: 16 Sep 24
Updated: 29 Sep 24

Saltimbocca is a popular Italian main course (or ‘secondi’) that sees thin tender slices of veal wrapped in sage leaves and prosciutto, served with a white wine pan sauce. It’s simple yet incredibly tasty – just like all good Italian cooking.

Like many classic Italian dishes, the origin of saltimbocca is in dispute. While it’s often called saltimbocca alla romana (in Roman style), the city of Brescia in Lombardy also claims to be its birthplace.

Browse our recipe tour of Italy’s 20 regions for more traditional dishes.

Easy
Online only 2024

Test kitchen approved

Serves 4-6
Hands-on time 20 min

Browse our recipe tour of Italy’s 20 regions for more traditional dishes.

Nutrition: Per serving (for 6)

Calories: 295kcals
Fat: 16g (4.9g saturated)
Protein: 30g
Carbohydrates: 5.5g (0.5g sugars)
Fibre: 0.5g
Salt: 1.6g

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Before you start

Keep the prosciutto in the fridge until you’re ready to wrap – if it warms to room temperature it can be tricky to handle.

If you can’t get hold of rose veal, a flattened-out chicken breast is a popular replacement (and the Italian-American version of the dish). A flattened pork loin steak also works well.

Before you start

Keep the prosciutto in the fridge until you’re ready to wrap – if it warms to room temperature it can be tricky to handle.

If you can’t get hold of rose veal, a flattened-out chicken breast is a popular replacement (and the Italian-American version of the dish). A flattened pork loin steak also works well.

Ingredients

6 rose veal escalopes or chicken breast fillets
12 slices prosciutto
12 sage leaves, plus extra to garnish
30g plain flour
3 tbsp olive oil
100ml white wine
Knob of unsalted butter

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Method

Cover the veal (or chicken) with a sheet of baking paper and use a rolling pin to bash them flat – aim for around 5-6mm thick. Cut each escalope/fillet in half to create 12 pieces in total.
Put a sage leaf on top of each piece, then wrap with a slice of prosciutto. Put the flour on a plate, then dust each slice in flour on both sides. Heat up the oil in a large frying pan, then fry the extra sage leaves until crisp, both for garnish and to flavour the oil. Remove from the pan and drain on kitchen paper. Fry the wrapped veal/chicken for 2-3 minutes on each side until the ham is a deep golden and crisp, then remove from the pan and drain on kitchen paper.
Deglaze the hot frying pan with the wine, using a wooden spatula to scrape the stuck bits (known as ‘fond’) from the bottom, adding flavour to the sauce. Reduce by around two thirds, then whisk in a knob of butter to create a glossy sauce. Plate up the saltimbocca and pour over the sauce, then finish with the crispy sage leaves.