Veal with Bacon and Sage (Saltimbocca)


Saltimbocca is made with veal which is wrapped in prosciutto and sage. Traditionally an Italian dish, it is easy to prepare and very flavourful. This delicious comfort food can be served with mashed potatoes or roasted vegetables. It is an excellent choice for dinner parties and celebrations.

The veal can be exchanged for chicken or pork. Don’t be afraid to get creative!

4 thin veal cutlets – approx. 60 g each
4 pieces of uncooked bacon
4 large leaves of sage (fresh)
1 tsp olive oil
1 ml white wine (dry)
1 tbsp butter (chilled)
Salt and pepper
4 wooden toothpicks
1 lemon

Lightly beat the veal into shape. Season on both sides with salt and pepper.
Place the bacon on the cutlets and along with the fresh sage leaves, fix them into place with the toothpicks.
Put some olive oil in the pan and heat up. Fry the cutlets at medium heat on both sides for about 1 minute. Take the meat out of the pan.
To the remaining juices in the pan, add the white wine to deglaze and cook for a few moments. Then, add the butter with a little salt and pepper. Pour this sauce over the veal immediately. Decorate the plate with lemons and sprinkle a drizzle of lemon juice when serving.
Serve with roasted vegetables or a potato dish.

Tips and Suggestions
For the sauce, you can replace the white wine with marsala wine for a deeper, richer taste.

Cooking Time: 30 minutes
Serves: 2

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