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Eight cooked veal escalopes topped with crisped sage leaves and prosciutto, secured with cocktail sticks, piled on a white plate resting on a gas hob
gluten-freedairy-freehigh-proteinlow-carb

Lighter Saltimbocca

Tender veal escalopes wrapped in prosciutto and fragrant sage, pan-fried until golden and served with a light white wine pan sauce, delivering bold Italian flavour with less saturated fat than the traditional butter-heavy version.

Prep 15 min Cook 15 min 4 servings

Nutrition per serving

310 kcal calories
34 g protein
2 g carbs
17 g fat
1 g sugar
Fibre 0g
Added sugar 0g
Sodium 820mg
See how it compares to the classic ↓

In the clinic

87% less carbs

Saltimbocca this version

Compared to Saltimbocca (BBC Good Food)

Classically finished with a generous amount of butter stirred into the pan sauce, and sometimes with extra butter used for frying throughout

−75% sugar −15% calories
Per serving Saltimbocca This recipe Difference
Calories 363 kcal 310 kcal −15%
Carbs 16g 2g −87%
Fat 10g 17g +70%
Saturated fat 4g 5g +25%
Sugar 4g 1g −75%
Sodium 480mg 820mg +71%
Fibre 1g 0g −100%
Protein 41g 34g −17%

What changed

  • Butter for frying Olive oil with just a small knob of butter at the end

    Replaces most of the saturated fat with heart-friendly monounsaturated fat from the olive oil

  • Butter-enriched pan sauce Dry white wine reduced with a small amount of olive oil

    Keeps the glossy, flavourful sauce while cutting saturated fat significantly

  • Veal escalopes (standard thickness) Veal or turkey escalopes, bashed very thin

    Thinner escalopes cook faster and absorb less fat from the pan

Per serving. Our figures are estimates; the comparison's are the published nutrition of the BBC Good Food recipe.

Priyanka just shared this gorgeous saltimbocca in the family chat, and it looks absolutely spot on. The classic Roman combination of veal, prosciutto and sage is one of those dishes that barely needs improving, but a few small tweaks bring it well within weeknight territory.

Ingredients

Servings 4
  • 8 Veal or turkey escalopes, about 80–90 g each, bashed to roughly 5 mm thick
  • 8 Prosciutto slices, one per escalope
  • 16 Fresh sage leaves, two per escalope, plus extra to garnish if liked
  • 16 Cocktail sticks or toothpicks, to secure
  • 2 tbsp Olive oil
  • 10 g Unsalted butter
  • 150 ml Dry white wine
  • Freshly ground black pepper, to taste
  • Flaky sea salt, use sparingly as prosciutto is already salty

Compared to Saltimbocca (BBC Good Food)

15% fewer calories87% less carbs75% less sugar Full comparison ↑

Instructions

  1. Lay each escalope flat on a board and place a slice of prosciutto on top, pressing it gently so it adheres.

  2. Position two sage leaves on top of the prosciutto and secure everything together with two cocktail sticks, pushing them through at an angle so the layers stay tidy during cooking.

  3. Season the exposed meat side lightly with black pepper only. Do not add salt at this stage as the prosciutto is already quite salty.

  4. Heat the olive oil in a large frying pan over a medium-high heat until shimmering.

  5. Working in two batches if needed to avoid crowding, lay the escalopes sage-side down in the pan. Cook for 2 to 3 minutes until the sage is crisp and the prosciutto is lightly golden.

  6. Flip each escalope and cook the meat side for a further 2 minutes, or until just cooked through. Transfer to a warm plate and cover loosely with foil while you make the sauce.

  7. Pour the white wine into the hot pan and let it bubble vigorously for 2 to 3 minutes, scraping up any sticky bits from the bottom with a wooden spoon.

  8. Remove the pan from the heat and stir in the butter until just melted, creating a light, glossy sauce.

  9. Remove the cocktail sticks from the saltimbocca, arrange on warmed plates, and spoon the pan sauce over the top. Serve immediately with a simple green salad or steamed tenderstem broccoli.