READY IN
45 mins
45 mins

Preparation Time: 30 Minutes
Cooking Time: 15 Minutes
Ingredients for Saltimbocca
If you are not familiar with any ingredients, please check our International Cooking Terms page.



Currently displaying quantities in US Imperial Measurements
Serves 6:
For the tomato paste
4 large
tomatoes
1
onion
2 cloves
garlic
dried thyme
For the veal
12 thin slices
veal escalopes
origano
12 slices
pancetta
5 oz
mozzarella
For the lemon sauce
2
lemons
2
egg yolks
2 teaspoons
sugar
6 tablespoons
white wine
2 oz
butter
4 tablespoons
crème fraîche
How to Cook Saltimbocca
- First of all, prepare the sauce. Roughly chop 4 large (or 6 medium) tomatoes and place them in a pan. Peel and roughly chop one onion and two cloves of garlic then add to the pan. Add a sprinkling of dried thyme and season with salt and freshly-ground black pepper. Bring the mixture to a rolling boil and allow it to reduce to about half its volume.
- When the sauce has reduced, allow it to cool a little then place into a blender and 'liquidate' until it is completely smooth or, if you don't have a blender, press the mixture through a sieve (strainer) and reject the solid remnants. Place the liquid back in the pan and reduce again until it becomes a 'paste'.
- One by one, place your veal slices on a worktop. Spread a little tomato paste onto the slice then season with salt and pepper. Sprinkle with a little origano. Place a slice of pancetta and a thin slice of mozzarella onto each. Cut a leaf of basil on the top and roll the meat into a thick sausage shape. Do this for all your escalope slices.
- Place them onto an oven-proof serving dish so that they touch each other (that helps them hold their shape), drizzle a little olive oil over the top. Place in the middle of a preheated hot oven (Mk 6 - 375ºF - 200ºC) and cook for 15 minutes
- While the veal is cooking, make your accompanying sauce. In a pan, place the juice of two lemons, two egg yolks, two teaspoons of sugar, six tablespoons of white wine and 60g (2oz) of butter. Add a little salt and freshly ground pepper to season and, on a gentle heat, stir with a whisk until the sauce is rich and creamy. Remove from the heat and stir in 4 tablespoons of crème fraîche.
- Serve the Saltimbocca with fresh pasta and the lemon sauce.

Both sauces (fresh tomato sauce and lemon sauce) can be prepared in advance. If doing so, leave out the crème fraîche until you are ready to serve.
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