Quick and Easy: Veal is always a winner. Saltimbocca, a wonderful Roman dish.





  • 4 veal
  • 8 slices of prosciutto
  • Sage leaves
  • Bowl of plain flour seasoned with salt and pepper
  • 4 spoons of extra virgin olive oil
  • 2 spoons of butter
  • 100ml of white wine
  • 1 glass of stock
  • Juice of ½ lemon
  • Caster sugar
  • Handful of chopped parsley




  • Place the veal under cling-film and beat it.
  • Cut into proportional fillets.
  • Dust it with the flour.
  • In a frying pan place half of the butter and half of the olive oil and brown the veal.
  • Remove the veal, clean the pan with kitchen paper.
  • Place a slice of prosciutto and sage on each veal and secure with a toothpick.
  • Add the remaining butter and oil into the pan, the lemon juice and wine and let it reduce.
  • Add now the stock, salt pepper and sugar and let it come to a creamy mixture.
  • Place the veal back into the pan, add the parsley.
  • Serve it immediately.