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


Image credit and thanks to: Nga - IG @littlechingy

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