An Italian classic, this saltimbocca – tender veal steaks, wrapped in prosciutto, pan-fried with sage leaves and served with a white wine reduction and crisp sage leaves – is quick, easy to make and tastes sensation! Restaurant quality meal made at home in under 25 minutes. Perfecto!

  • Prep Time

    15 Minutes
  • Cook Time

    10 Minutes
  • Serves

    4 People


  • 4 veal or yearling beef schnitzels (about 150g), halved or veal eye-fillet cut in 8 x 1 cm thick slices.
  • 8 thin slices of prosciutto
  • 2 tablespoons fresh sage leaves, sliced thinly
  • 16 fresh sage leaves, left whole for garnish
  • ½ cup dry white wine
  • ½ cup chicken stock
  • 50g butter, chopped
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons plain flour

You'll Need

  • Multix Cling
  • Multix Bake


  1. Season the meat generously and scatter over the sliced sage leaves.
  2. Place the veal/beef pieces between two sheets of Multix cling and pound them with either a mallet or rolling pin until they are approximately 3-4mm thick all over.
  3. Wrap the veal with prosciutto dust lightly with flour on both sides and set aside.
  4. Heat the butter and olive oil in a large fry pan until it is foaming and add the whole sage leaves, fry until crisp then remove with a slotted spoon and set aside on paper towel to drain.
  5. Add the prosciutto-wrapped meat to the pan and brown on both sides. Once cooked remove the meat and add the wine and stock to deglaze the pan.
  6. Reduce until the wine sauce begins to thicken slightly and season with salt and pepper.
  7. Pour the sauce over the meat and serve immediately.

Tip: Any time you want to tenderise meat or make it thinner for a fast cooking time. Place the meat between two pieces of Multix Cling or Bake. This makes the meat easier to handle, contains it hygienically while you process it and makes it easier to get a even thickness across the piece of meat.