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Veal saltimbocca with new potatoes Recipe

Succulent veal escalopes cooked with mozzarella and sage served with tender new potatoes.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5
Pour people
  • Veal escalop(s) : 6 whole
  • Mozzarella : 125 g
  • Sage : 6 leaf
  • Olive oil : 50 ml
  • Dry white wine : 50 ml
  • New potato(es) : 600 g
  • ETAPE 1

    Place the veal escalopes between 2 sheets of non-stick baking parchment and lay on a chopping board. Flatten the escalopes using a rolling pin. Remove the top layer of baking parchment and place a slice of mozarella and a sage leaf on top of each escalope. Roll the escalope up and secure with a toothpick. Season with salt and pepper.

  • ETAPE 2

    Fry the escalopes using the olive oil until each escalope is golden brown on both sides.

  • ETAPE 3

    Deglaze your frying pan with the white wine. Check the seasoning.

  • ETAPE 4

    To cook the new potatoes, place in a pan of cold salted water. Bring to the boil and cook the potatoes until tender.

  • ETAPE 5

    Serve the veal alongside the potatoes.

  • ETAPE 6


Chef's tip

«Serve this veal dish with your favourite kind of potatoes - fry them in a little olive oil and add some fresh herbs for one alternative.»

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