Classic Roman Saltimbocca with Sage, Prosciutto & White Wine Butter

⏱ 25 min · Serves 4

Veal escalopes wrapped in salty prosciutto with a sage leaf pinned to each one, flashed in a hot pan and finished with a glossy white wine and butter sauce. It really does 'jump in the mouth' — and it's on the table in twenty minutes.

Per serving: 460 kcal · 40.0g protein · 6.0g carbs · 28.0g fat

Ingredients

• 8 thin veal escalopes (about 600g total), pounded to 5mm
• 8 slices prosciutto di Parma
• 16 fresh sage leaves
• 3 tbsp plain flour, for dusting
• Freshly ground black pepper
• 2 tbsp olive oil
• 70g cold unsalted butter, cubed
• 150ml dry white wine
• 3 tbsp chicken or veal stock
• Squeeze of lemon juice
• Salt, to taste (go easy — the prosciutto is salty)

Method

1. Pat the veal dry and season lightly with black pepper only. Lay a sage leaf on each escalope, drape over a slice of prosciutto and press firmly; secure with a cocktail stick if you like.
2. Dust the veal side (not the prosciutto side) lightly with flour and shake off the excess.
3. Heat the olive oil and 20g of the butter in a large frying pan over medium-high heat. Fry the extra 8 sage leaves for 20 seconds until crisp, lift out and reserve.
4. Add the escalopes prosciutto-side down and cook 1 minute until the ham crisps. Flip and cook 1–2 minutes more, until just cooked through. Work in two batches so the pan stays hot.
5. Transfer to a warm plate and cover loosely with foil. Remove cocktail sticks.
6. Pour the wine into the pan and let it bubble hard for 1–2 minutes, scraping up the sticky bits. Add the stock and reduce by half.
7. Lower the heat and whisk in the remaining cold butter a cube at a time until the sauce is glossy. Add a squeeze of lemon and taste for salt.
8. Return the veal briefly to the pan to coat, then serve with the crisp sage leaves scattered over, alongside sautéed spinach or roast potatoes.