I really love this meal. It’s pretty simple but majorly delicious. The combination of the sage, prosciutto, butter, tomatoes and wine is so good with the veal, and totally tastes fancier than it looks.
‘Saltimbocca’ is Italian and translates as ‘jumps in the mouth’ and is absolutely bursting with flavour from the sage and prosciutto.
If you don’t like eating veal (I know a lot of people don’t), you could try this with some pork, venison, or chicken breast, depending on what your meat tastes are.
- 500g veal steaks
- 20 sage leaves
- 4 slices of prosciutto
- 2tbs plain flour, for dusting
- 1 garlic clove, thinly sliced
- 40g unsalted butter
- 1 punnet cherry tomatoes
- ¼ cup white wine
- 1 bag of baby spinach
- Press 2 sage leaves into each piece of veal.
- Place the veal, sage side down, on top of the prosciutto slices (ensuring the sage is covered) and wrap the prosciutto around the veal.
- Place flour on a plate or shallow dish with some salt and pepper and lightly flour the wrapped veal, shaking off any excess.
- Spray a large fry pan with olive oil and place over medium-high heat. Place the veal in the pan, sage side down, and add the garlic and butter.
- Once the butter is foaming, add the cherry tomatoes and turn the veal over. Add the remaining sage leaves and cook for 2 minutes until the cherry tomatoes start to soften.
- Remove the veal from the pan, set aside and cover to keep warm.
- Add the white wine to the pan. Using a fork gently squash the cherry tomatoes. Add the spinach and cook until wilted. Season to taste.
- Spoon the tomato and spinach sauce onto a plate and top with with veal.
I just love the smell and taste of this recipe! It’s just so full of flavour and is surprisingly simple to make.
Have you tried veal saltimbocca before?