Here is the recipe for veal saltimbocca I made a few nights ago. ‘Saltimbocca’ means ‘jump into the mouth’ and given how tired I am right now I’d be so grateful if my food did just cook itself, jump into my mouth and then wash up after thanks! I talked about the inspiration behind this recipe here and got the veal from the Ginger Pig so it was top quality and ethical. We only tend to buy one cut of meat a week which makes it easier to justify the expense of a good quality butcher.
A while ago we went through a veal milanese phase (breaded veal escalope) but decided we prefer chicken milanese because it tastes nicer. I’m so happy to discover a new way to cook veal that suits better it’s luxurious taste and tender texture. A huge thank you to Mimi Thorisson for the recipe! Lexie loved her ‘maybe tiny little’ (her words) piece she had with mushroom tagliatelle. We had ours with roast potatoes and mushrooms. I think next time I’ll make extra sauce and serve the saltimbocca with rice, a green salad and some lemon wedges.
Prep time: 5 mins
Cooking time: 10-15 mins
Budget: £10-15 (veal £7, ham £3, sage £1.50)
- Very thin veal escalopes (ask the butcher to batter them for you)
- Flour for dusting
- A slice of prosciutto or parma ham per escalope
- Fresh sage leaves
- 4 or 5 tbsp good quality stock – veal or beef or chicken – try and use real stock. I love my stock cubes but they don’t work well for this sauce
- Olive oil
- Salt and pepper
- 1 glass white wine
Preheat the oven to 180/gas mark 4. Dust the escalopes with flour. Add a generous amount of butter and olive oil to a fry pan and heat until sizzling. Fry the veal for 15 seconds on both sides then season and add some sage leaves. Pour in the wine and cook for 2 more minutes. Then remove the veal and put into a baking tray. Add the stock to the frying pan, mix and cook for 3 minutes. Place a slice of prosciutto on each escalope, pour the sauce on top, add a few more sage leaves and bake in the oven for 8-10 minutes.