Saltimbocca ala Romana

Saltimbocca ala Romana

Saltimbocca consists of thin slices of veal escalope, which are fried together with sage and air-dried ham.
Additionally, there's a simple sauce made with sweet Marsala wine and stock.

If you prefer a thicker sauce, you can choose to thicken it or mount it with cold butter – this means taking the pan off the heat and whisking in cold butter cubes one by one.


2 servings

2 veal escalopes, approx. 600 g

4 slices of air-dried ham

4 sage leaves

1.5 dl all-purpose flour

50 g butter

1 dl Marsala wine

1 dl chicken stock

Salt and pepper


Place the veal escalopes between two pieces of plastic wrap and flatten them with a meat mallet or the back of a heavy pan. Wrap air-dried ham around each escalope and secure the ham and sage leaves with a toothpick.

Season the all-purpose flour with salt and pepper. Dredge each piece of meat in the flour, shaking off any excess.

Brown the veal escalopes thoroughly in two batches in half of the butter in a pan and set them aside.

Clean the pan, add Marsala wine and chicken stock, and reduce by half. Add the remaining butter and let it melt. Season with salt and pepper.

Return the meat to the pan and serve.

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