Simple Saltimbocca


  • 8 slice(s) prosciutto (sliced thin)
  • ¾ cup(s) white wine
  • ¾ cup(s) chicken stock
  • 4 veal escalopes or 4 turkey fillets (1 pound)
  • 8 sage leaves
  • 1 tablespoon(s) olive oil
  • 1 onion, finely chopped

Place the veal or turkey between sheets of plastic wrap and pound the meat with a mallet or end of a rolling pin to flatten it slightly. Cut the escalope in half. Trim the prosciutto to fit each piece of veal or turkey and place it over the meat. Lay a sage leaf on top. Roll-up the escalopes and ...

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