Veal saltimbocca with sage, Parma ham and white wine sauce, served with rosemary potatoes

The classic Roman wine that’s a delight on the palate, and an Australian wine with creamy fruit notes

An Australian wine accompanies this veal saltimbocca, which translates as ‘jump into the mouth’. Tender veal escalopes are topped with Parma ham and sage, briefly fried in clarified butter and finished with a sauce made from white wine, veal stock and cold butter. The prosciutto side becomes crispy, the meat remains juicy, and the sage adds a savoury freshness. It’s served with rosemary potatoes, which are baked in the oven until golden brown and crispy on the outside, and which soak up the sauce beautifully. The dish is ready in under an hour, is easy enough for beginners to master, and is perfect for a quick evening meal or for entertaining guests. A medium-bodied white wine with a creamy texture and fresh acidity rounds the dish off perfectly.

Ideal wine pairing: Lindsay TLC Little Balcony Chardonnay (Barossa Valley, Australia)

Ripe tropical fruits such as pineapple and mango fill the nose, accompanied by subtle citrus notes and a hint of vanilla. On the palate, the wine is well-balanced with medium body, juicy stone fruits such as peach and nectarine, creamy, buttery notes of caramel and a silky texture. The grapes come from the Riverland in South Australia, where long, warm days and cool nights ensure ripeness and freshness. The wine was matured in stainless-steel tanks. With 13.0 per cent alcohol, 2.2 grams of residual sugar and 5.4 grams of acidity, it is dry and fresh. This pairs well with saltimbocca, as the wine’s creamy texture complements the butter and white wine sauce, the acidity cuts through the fat of the Parma ham, the juicy stone fruit balances the saltiness, and the citrus notes echo the splash of lemon. The label features a graphic by the Australian artist Sir Lionel Lindsay from 1925. Serve the wine at 8 to 10 degrees in a Chardonnay glass.

The recipe:

Veal saltimbocca with sage, Parma ham and white wine sauce, served with rosemary potatoes

Four thin veal cutlets are topped with Parma ham and sage leaves, secured with toothpicks and lightly floured on the meat side only. When fried in clarified butter, the ham becomes crispy whilst the meat remains juicy. The pan juices are reduced with white wine and veal stock to form a glossy sauce, then finished off with cold butter and a little lemon juice. The rosemary potatoes are roasted in the oven with garlic and olive oil until they are golden brown and crispy. The recipe serves two, is easy enough for beginners to master, and pairs perfectly with a white wine that has a creamy texture and fresh acidity.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Meat dish

Cuisine Roman

Servings 2 people

Calories 590 kcal

Equipment

• 1 Large nonstick skillet
• 1 Baking sheet lined with parchment paper
• 1 Meat tenderiser or rolling pin
• cling film
• toothpick
• 1 Small sieve

Ingredients

  

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FOR THE SALTIMBOCCA:

• 4 Veal cutlets from the top round about 80 g each
• 4 Slices of Parma ham
• 8 sage leaves
• 2 Tablespoon of flour
• 2 1 tablespoon of clarified butter
• Pepper

FOR THE WHITE WINE SAUCE:

• 100 ml dry white wine
• 100 ml Veal stock
• 1 1 tbsp cold butter
• 1 teaspoon of lemon juice
• Salt Pepper

FOR THE ROSEMARY POTATOES:

• 500 g small waxy potatoes
• 2 Sprigs of rosemary
• 2 garlic cloves
• 3 Tablespoon of olive oil
• 1 tsp sea salt

FOR SERVING:

• 2 lemon wedges
• A few sage leaves
• Freshly ground pepper

Instructions

 

PREPARATION:

• Preheat the oven to 200 °C (top and bottom heat).
• Wash the potatoes (500 g) and cut them in half.
• Remove the rosemary leaves (2 sprigs) and chop them roughly; crush the garlic cloves (2).
• Place the veal cutlets (4) between cling film and tenderise them until they are about 5 mm thick.
• Season each schnitzel with pepper, top with half a slice of Parma ham (4 slices) and two sage leaves (8), and secure with toothpicks.
• Lightly dust only the side facing the meat with flour (2 tbsp).

COOKING STEPS:

• Mix the potatoes with olive oil (3 tbsp), rosemary, garlic and sea salt (1 tsp) on the baking tray.
• Roast the potatoes in the oven for 35 to 40 minutes, turning them halfway through.
• Heat the clarified butter (2 tbsp) in a large frying pan over a medium to high heat.
• First, fry the saltimbocca on the meat side for 2 minutes.
• Turn the saltimbocca over and fry for a further 1 minute on the ham side.
• Remove the meat and leave it to rest, covered, on a warm plate.
• Deglaze the pan juices with white wine (100 ml) and reduce for 2 minutes.
• Add the veal stock (100 ml) and reduce by half.
• Remove the pan from the heat and stir in the cold butter (1 tbsp) until the sauce is glossy.
• Season to taste with lemon juice (1 tsp), salt, and pepper.

SERVE:

• Remove the toothpicks from the saltimbocca.
• Place two saltimbocca on each pre-warmed plate and pour the sauce over them.
• Place the rosemary potatoes alongside them.
• Serve with fresh sage leaves, a wedge of lemon and freshly ground pepper.

SIDE DISHES:

• Sautéed spinach leaves with garlic
• Green beans with lemon butter
• Radicchio salad with balsamic vinegar

Nutrition

Calories: 590kcalCarbohydrates: 34gProtein: 46gFat: 28g

Keyword Chardonnay, November recipe, Parma ham, Rosemary Potatoes, Sage, Saltimbocca, Saltimbocca alla Romana, Veal Saltimbocca, White wine sauce, Wine from Australia, Wine to accompany saltimbocca

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