Saltimbocca with pancetta

If you like stronger flavours, this version is for you. Pancetta (Italian belly bacon) is fattier and has more character than ham, so it releases more tasty fat whilst cooking, which permeates the meat too. The result is a crispier, more rustic Saltimbocca.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Frying pan
  • Meat mallet
  • Toothpicks

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Sulphites (wine)

Instructions

1

Prepare parcels with pancetta and sage. Flour bottom.

Tip: Pancetta shouldn't be too thick, otherwise it won't cook crispy by the time the meat is done.
2

Start frying pancetta side down. Leave a bit longer so fat renders.

Tip: Sage cooks in the rendering fat, giving fantastic smell.
3

Turn, cook until done, remove.

Tip: Careful not to burn the fat.
4

Make sauce with wine and butter from browned bits left in pan.

Tip: Due to pancetta's saltiness, sauce doesn't need salting.
5

Toss together and serve.

Tip: Eat immediately.

Recipe FAQ

What do I do if the pancetta falls off?
Pancetta is fattier, more slippery. Use two toothpicks, or 'weave' through the meat and bacon with the pin.

Ingredients

  • 8 whole Veal scallops
  • 8 slices Pancetta (thinly sliced)
  • 8 whole Fresh sage leaves
  • 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