Whoever invented saltimbocca should give themselves a firm pat on the back. These Italian treats are effortless little steaks just brimming over with flavour. If you havent made them before I would suggest you give them a go immediately. They are so simple yet are one of those dishes that look horrifically complicated to prepare. They’re guaranteed a small ripple of applause from any dinner guest – which is always nice.



4 small veal steaks
4 slices proscuitto
4 fresh sage leaves
salt & pepper
2 tablespoons olive oil
60g unsalted butter
1/2 cup marsala (or white wine)
Place a veal steak between two sheets of plastic wrap and beat with a meat mallet until about 1/2 cm thick. Season lightly with salt & pepper on both sides. Place a slice of proscuitto on top then a sage leaf. Secure the leaf with a tooth pick. Repeat with the remaining veal steaks.

Heat the olive oil and half the butter in a frying pan until bubbling. Place the veal steaks in, proscuitto side up and fry for 3-4 minutes. Do not turn the veal. Drain on paper towel briefly then keep warm in a low heat oven. Remove the tooth picks if you like.

Pour off the butter and oil and return the pan to the heat. Pour in the marsala and simmer until reduced by half scraping the bottom of the pan as you go. Stir in the remaining butter for a glossy sauce. Pour the sauce over the steaks and serve.

Serve with crusty bread alongside vegetables or salad.

Image courtesy of user Alex Dow at with Creative Commons Attribution-NonCommercial-ShareAlike License with user heymrleej


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