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Veal saltimbocca


For 4 servings:

8pcs veal escalopes, 80g each

8 slices Prosciutto di Parma, 10g each
10ml tomato concasse sauce 
20ml veal stock
30g flour
8pcs sage leaves
8pcs toothpicks
Olive oil

Sea salt and freshly cracked pepper

Cooking Method

  1. Season the escalopes with salt and pepper.
  2. Dust the escalopes with flour. 
  3. Place 1 slice of prosciutto on each escalope.
  4. Then add 1 sage leaf on top of each prosciutto and then fasten together with a toothpick.
  5. Pan fry both sides of the escalope in olive oil until slightly brown.
  6. Reduce veal stock to half then add the tomato concasse sauce.
  7. Bring to boil until slightly thick.
  8. Place some of the sauce on a plate and the escalopes on top of the sauce with the prosciutto facing up.


  1. Serve with risotto.

 Recipe written by Ernst Huber, Huber's Butchery. Copyrights (C) Huber's Butchery


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