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Saltimbocca veal with capers, Parma ham and sage, served with white wine sauce
Veal scallop with capers and white wine sauce

Saltimbocca with capers

Author: Flavelo
Recipes Main Courses
In this version the Roman classic gets a Southern, piquant twist. The vinegary-salty acidity (piquancy) of capers perfectly cuts through the richness of the butter and meat, refreshing the palate. It's as if Saltimbocca and Piccata met on the plate.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 390 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Frying pan
  • Meat mallet
  • Toothpicks

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Sulphites (wine)

Instructions

1 ✓

Prepare the meat: pound, salt (lightly), pepper, pin on the ham and sage. Flour the bottom.

Tip: See previous recipe for exact technique.
2 ✓

Cook the meat in the butter-oil mixture on both sides, then remove.

Tip: Work quickly, don't dry out the meat.
3 ✓

Pour wine into pan, scrape up browned bits. Toss in capers, and reduce sauce until thick.

Tip: Capers release their aroma into the sauce from the heat.
4 ✓

Toss meat back into sauce for a minute, then serve.

Tip: This way the coating soaks up the tasty sauce.

Recipe FAQ

Is the dish too salty?
The capers, ham and salting together can be too much. It's worth rinsing the capers before use, and barely salting the meat.

Ingredients

  • 8 whole Veal scallops (thin)
  • 8 whole Parma ham
  • 8 whole Fresh sage leaves
  • 2 tbsp Capers (drained)
  • 3 tbsp Plain flour
  • 40 g Butter
  • 2 tbsp Olive oil
  • 100 ml Dry white wine
  • 0.5 tsp Salt
  • 0.5 tsp Freshly ground black pepper