Veal Saltimboca

This absolute classic Italian dish is a really simple yet elegant crowd pleaser, packed with flavour. The sage, Marsala and prosciutto combined with the tender veal is a marriage made in heaven, as the sauce penetrates through the layers of meat.

Serve simply with buttered mash, and steamed greens.

For more diners, simply double the quantities as required. This dish also works great with veal steaks or slices of veal fillet

Used in this recipe

Veal Escalope (200g)

£10.75 £5.38/100gAdd to box

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Ingredients

2 Dorset Meat Company Veal escalopes ( 1 per person)
6 large sage leaves
4 Slices of prosciutto or parma ham
2 tbsp plain flour
2 tbsp rapeseed or olive oil
20g butter
200m Marsala wine
Juice of half a lemon

Method

Lay out the veal escalopes as single layers, then fold carefully into 3 or 4 until you have a steak shaped piece. Now wrap each carefully with prosciutto to hold together (it doesn’t need to cover all of the meat, and tuck the stems of the sage leaves in to hold them in place.
Dust the wrapped veal with flour, and set aside in the fridge until ready too cook.
Prepare your mash and greens.
Heat a frying pan or skillet, melt the butter, then fry the veal for 2 minutes on each side, until the prosciutto and sage are nice and crispy.
Add the Marsala to deglaze the pan, scraping any crispy bits and stirring gently, while allowing it to reduce to create a smooth sauce.
Serve the veal alongside the mash and greens, spooning the syrupy sauce over the top.

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