Print Recipe

Maureen Stapleton's Saltimbocca



  • 1 1/2 pounds veal scallops
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon salt
  • 1/4 pound thinly sliced Prosciutto or boiled ham
  • Wooden picks
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • About 1/2 cup Marsala wine (optional)


  1. Flatten veal by pounding; cut into 5-inch rectangles. Season with salt and pepper, sprinkle with sage. Top with a slice of prosciutto ham; fasten with wooden pick.
  2. Heat olive oil in large skillet. Brown meat, veal side down. Turn to brown on reverse side. Remove saltimbocca to heated serving platter. Pour off excess fat.
  3. Add butter to skillet, pour in wine. Cook over low heat until most of the wine evaporates.
  4. Spoon sauce over meat with rice.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.