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This recipe is classed as easy

Rating 3.21 / 5 (63 votes)

Prep time:
5 min
Cook time:
5 min

Gary Rhodes' pan fried veal Saltimbocca translates as 'jump in the mouth' in Italian because of its intense sage and Marsala wine flavours


1. Place each veal medallion between two sheets of oiled cling film and, using a rolling pin, bash them out to approximately 5mm thick.

2. Tear the sage leaves into small pieces and scatter them over the veal. Lay a slice of ham on top of each and press down lightly. Lightly dust each piece of veal with flour and shake off the excess.

3. Heat the oil and butter in a heavy-based frying pan. Lay the veal in the pan ham-side down and season the other side. Fry gently to roast the ham – about 1 minute – then turn over to cook the other side for another 1-2 minutes, until golden and cooked through. Remove from the heat and keep warm.

4. Add the Marsala to the pan, turn the heat up and simmer for 1-2 minutes. (You can add a drop of water to the pan to loosen the sauce if the consistency becomes too thick.)

5. Serve the veal immediately, ham side up, with the sauce drizzled over.


  • 4 x 50 g medallions of veal, about 1.5-2cm thick
  • 4-6 fresh sage leaves
  • 4 slices Parma or San Daniele ham
  • flour, for dusting
  • 1 tbsp olive oil
  • 15 g butter
  • 50 ml Marsala wine

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Latest Comment


Delicious! Wonderful flavour and so quick and easy to prepare! I served this with a grilled courgette and this was a nice combination.

Soowfie Soowfie  Posted 08 Aug 2011 10:00 PM

This is the classic ; I also like the version whit a thin slice of good mozarella , rolled up quickly fried an then deglace the pan with veal stock and white wine

rudyV8769 rudyV8769  Posted 01 Jul 2011 3:14 AM

Stunning- I agree! What is best to serve with it?

JamesB18943 JamesB18943  Posted 26 Mar 2011 4:57 PM

Stunning and so quick. The massala is the real key!

DaveL72227 DaveL72227 Posted 10 Sep 2010 6:49 PM

rogerC42302 rogerC42302 Posted 13 Aug 2010 11:37 PM