Saltimbocca
Serves: 4
Prep time: 10 minsTotal time: 
Recipe by Angela Boggiano / Recipe photograph by Craig Robertson
Saltimbocca
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
322Kcal
Fat
14gr
Saturates
5gr
Carbs
9gr
Sugars
3gr
Fibre
0gr
Protein
26gr
Salt
0.7gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 4 veal or pork escalopes, about 100g each
- 4 slices Parma ham
- 12 sage leaves
- 2 tbsp plain flour
- 2 tbsp olive oil
- 200ml Marsala Dolce
- 25g cold unsalted butter, cubed
Step by step
Get ahead
Prepare the escalopes to the end of step 1, cover and chill.
- Put the escalopes on a chopping board and wrap a slice of Parma ham around each one. Attach a sage leaf to each wrapped escalope with a cocktail stick.
- Place the flour in a shallow dish, add some seasoning then dip the escalopes into the flour to coat lightly, shaking off any excess.
- Heat the olive oil in a large frying pan over a medium heat and cook the escalopes for 3 minutes each side until golden and cooked through. Just towards the end of cooking increase the temperature and add the Marsala and remaining sage leaves and simmer for about 3 minutes. Add the cubes of butter, a few at a time, stirring constantly until the butter has melted and you have a slightly thickened sauce. Serve immediately, removing the cocktail sticks before eating.
Chef quote
This uses thin veal escalopes that cook in no time at all but you can also use pork escalopes. Delicious with roast rosemary potatoes and seasonal vegetables.
