Veal Saltimbocca

Veal Scallopini

A classic Roman dish that's pan-fried until they are juicy, tender and incredibly delicious.


  • 6 x Gamekeepers Veal Scallopini (approx 6 pieces in 1kg)
  • 6 x slices prosciutto (approx 15 pieces in 100g)
  • 6 x large sage leaves
  • 1/2 cup flour (if desired for dredging)
  • 1/2 cup (125ml) white wine or marsala
  • 2 tablespoons olive oil


  1. Place a slice of prosciutto over each fillet followed by a sage leaf
  2.  Dip the parcel in flour on each side and shake gently to get rid of any excess flour
  3.  Heat olive oil in a large pan and fry on each side until slightly crispy and browned, about 4 mins each side (be careful not to overcook)
  4.  Remove from the pan and add the wine / marsala to deglaze the pan
  5. Scrap all the brown bits and stir until reduced by half, return the veal to the pan to heat through then serve
  6.  Serve with mashed or roast potatoes with a side of broccolini or asparagus or any grilled vegetables.  Don’t forget a squeeze of fresh lemon juice as it really brings out the flavours and cuts through the rich and salty flavours.
Veal Saltimbocca preparation Veal Saltimbocca cooking



A thin layer of veal, tenderized by our in-house butchers to deliver premium tenderness. There is a lot of sensitivity around sourcing and ethically producing veal, which we take very seriously. Therefore, we have chosen to partner with a reputable farming network that upholds the recognised certifications of both animal welfare, and farming best practices for this specialised product.

Image credit and thanks to: Nga - IG @littlechingy


This is an inspirational guide only; recipe details and cooking information are a freestyle cooking process and are not to be taken as exact. Finished results may vary, if looking for a detailed cooking guide we recommend searching for more options on Google.


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