Veal Saltimbocca

This fantastic recipe for Veal Saltimbocca appeared in the October 2020 edition of the Waitrose & Partners Food magazine - enjoy!


  • 4 British Rose Veal Escalopes
  • 4 slices prosciutto
  • 8 large sage leaves
  • 2 tbsp plain flour, seasoned
  • 2 tbsp olive oil
  • 20g unsalted butter
  • 200ml sweet marsala wine
  • 1/2 lemon, juice


  1. Lay the rose veal escalopes in a single layer between 2 large pieces of baking parchment and bash several times with a rolling pin until thinned out a little.  Wrap a slice of prosciutto around the middle of each escalope, top with 2 large sage leaves and secure to the escalope with a cocktail stick.  Dust the escalopes in the seasoned flour, shaking off any excess.
  2. Heat half the oil and butter in a large non-stick frying pan and fry the escalopes, sage side down, two at a time, over a medium-high heat for 3 minutes, until golden.  Turn over and fry for another 2 minutes until just cooked through.  Set aside on a plate, loosely covered with foil.  Repeat with the remaining oil, butter and escalopes.
  3. Add the marsala wine to the pan and bubble for a couple of minutes to make a sauce, scraping any sticky bits from the bottom of the pan with a spatula.  Add the lemon juice and stir through.  Return the rose veal escalopes to the pan and coat in the warm sauce, then serve with mashed potato and steamed greens, if liked.  Remove the cocktail sticks from the rose veal escalopes before eating.

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