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Saltimbocca alla romana

The name of this dish means that jumps up into your mouth – so delicious that it

can’t be kept on the plate! It’s a wonderful combination of flavours, and you can

roll it up or serve it flat


8 thin turkey breasts or chicken breasts or veal escalopes weighing about 120 g

each, trimmed and flattened

1 to 2 tbsp plain white flour

2 to 3 tbsp butter

16 fresh sage leaves

8 slices fresh buffalo mozzarella

8 slices Prosciutto crudo

180 ml dry white wine

Sea salt and freshly milled black pepper


1. Batten out the meat carefully and trim off any gristle or fat. Place a slice of mozzarella and one sage leaf in the centre of each escalope. Season with pepper.

2. Lay half a slice of ham on top and wrap on, around and under the meat.

3. Secure using a wooden cocktail stick. Dip the underside of the meat in the flour.

4. Heat the butter in a frying pan and quickly cook the meat on one side for

about 3 minutes, no longer or the meat will toughen. Sprinkle over half the

wine, add seasoning and turn the meat over.

5. Fry on the other side for a further 3 minutes, then remove the meat from the pan and

6. Add the remaining wine to the pan and stir.

7. Reduce the liquid in the pan over a lively heat, remove the cocktail sticks from the meat, pour the hot pan juices over the meat and serve at once. To view the recipe on my Instagram profile CLICK HERE


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