Pan fried Veal Medallions wrapped in Prosciutto & Sage with simple Tomato Sauce
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

An Italian dish which combines tender veal, prosciutto and sage, also known as Saltimbocca. Serve with a simple tomato sauce, wilted garlic spinach & roasted potatoes or any vegetable or salad of your choice.

Course: Main Course
Cuisine: Italian
Keyword: Veal
Servings: 2
  • 400 g Veal short loin medallions - 2 x 200g
  • 4 slices Prosciutto
  • 4 leaves Sage, fresh
  • Salt, to taste
  • White pepper, to taste
  • 50 gm Flour, plain
  • 40 ml Olive Oil
  • 150 ml White Wine
  • 200 g Onion, brown - fine dice (3mm or 1/8 inch)
  • 1 clove Garlic, crushed
  • 1 400g Tomato crushed, tin
  • 20 g Tomato paste
  • 40 gm Olive Oil
  • 20 g Balsamic Vinegar
  • 1 pinch Sugar
  • 100 ml Veal Stock (optional)
  • 1 pinch Salt
  • 1 pinch Pepper
  • .5 bunch Basil leaves, fresh
  1. Prepare the veal. Using a meat mallet pound out the veal medallions between cling wrap until thin. Season and add 2 sage leaves to each medallion and wrap each in 2 slices of prosciutto. Place back in plastic and pound out again. 

  2. For the sauce. Sauté the onion and garlic in olive oil until softened - not brown. Add the tinned tomato, tomato paste, balsamic vinegar and sugar. Taste and season. Add half of the stock (or water) and the basil leaves. Simmer for 30 mins. If the sauce is too thick add more stock (or water). You can either strain for a thiner sauce or leave as is for a more rustic one.

  3. Flour the veal and shake off excess just before cooking.

  4. Heat the pan and then add the oil. Pan fry the Veal, if it starts catching add a little more oil. You are looking for a little bit of colour but not too much. When cooked, deglaze the pan with white wine. Watch it as the veal is lean and thin and you don't want to over cook,. Set aside to rest for 5 mins under foil.

  5. Serve the veal with the tomato sauce and your choice of vegetables or salad.