New-look Saltimbocca

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

My new-look saltimbocca uses all the elements of one of Italy’s classic dishes, with the addition of thinly sliced fontina and a light Parmesan crust. In spring, asparagus tips and baby leeks make good accompaniments.


  • 4 x 200 g (7 oz) thin veal escalopes
  • 4 slices of prosciutto


The veal escalopes should be no more than 3 mm ( in) thick. If necessary, put them between 2 sheets of cling film and flatten with a meat mallet or a rolling pin. Season the escalopes with salt and pepper