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Veal Saltimbocca

Recipe by Melbourne Jade

This Roman staple by 'Sourced and Seasoned' contributor, Melbourne Jade, calls for tender veal schnitzels wrapped in crispy prosciutto with aromatic sage leaves.

  • 4 veal schnitzels
  • 200g (approx 8 slices prosciutto)
  • 1 bunch fresh sage leaves
  • 1⁄2 cup corn flour, seasoned
  • Extra virgin olive oil
  • 60g butter
  • 1⁄4 cup white white
  • 1 cup chicken stock
  1. Cut veal schnitzels into three. Lay similar size pieces of prosciutto and 2-3 sage leaves over each schnitzel and gently thread a toothpick or skewer through each one. Lightly press into seasoned corn flour and shake off excess.
  2. In a large fry pan, heat some oil and 20g butter until foaming. Add half the veal and cook until prosciutto is brown and crisp then turn. Continue cooking until cooked through. Remove from pan and repeat the process with the remaining veal. Remove toothpicks.
  3. Add the white wine to the pan, scraping up all the yummy brown bits. Cook for 2 minutes. Add the stock and reduce by half. Stir in remaining 20g of butter until sauce thickens slightly.
  4. Serve veal with roasted potatoes, Italian mushrooms & asparagus. Drizzle over the liquid gold sauce and enjoy.