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    Veal with Parma Ham and Sage

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    Veal with Parma Ham and Sage

    Enhance the flavour of veal with Parma ham and sage in this traditional Italian dish, known as Saltimbocca alla Romana. It is an ideal dish for a relaxed, entertaining supper with friends as it can be prepared, ready for the pan, up to a day ahead.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 6 veal escalopes, about 100g each
    • 1 pack Waitrose Parma Ham
    • 1 pack fresh sage
    • 1 tbsp plain flour
    • 50g butter
    • 200ml Pellegrino Marsala Garibaldi Dolce
    • Salt
    • Freshly ground black pepper


    1. Place each veal escalope between 2 sheets of clingfilm on a board and, using a rolling pin, bat each one until it is doubled in size. Remove clingfilm then cover each escalope with a slice of Parma ham. Cut in half and place a large sage leaf on each one. Season with pepper and roll up each escalope half from the cut edge. Secure each with a cocktail stick, threading it in sideways so the escalopes can be turned in the pan. At this stage, if required, the veal rolls can be covered and kept in the fridge for up to 24 hours.
    2. Season the flour then use to dust the veal rolls. Heat the butter in a large frying pan until foaming, add the rolls and cook over a moderate heat, turning occasionally, until they are evenly browned and cooked through. This will take 6-8 minutes. Pour the Marsala in the pan, over the veal rolls, stirring it in with the pan juices. Simmer uncovered for 5 minutes, turning the rolls occasionally.
    3. Serve 3 rolls per person with some of the pan juices. Boiled rice and a green vegetable, such as buttered courgettes or green beans, go well with this dish.

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    Cook's tips

    This dish can also be made with pork escalopes, but you need to increase the cooking time to 8-10 minutes.
    Warn your guests to remove the cocktail sticks from the veal rolls before tucking in.
    Wash hands, work surfaces and utensils thoroughly after handling raw meat.


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    5 stars