Pork saltimbocca (pork wrapped in proscuitto)

Giuseppe Milito and John Torode wrap slices of pork fillet in proscuitto in this traditional Italian dish, usually made with veal
By John Torode
Pork saltimbocca (pork wrapped in proscuitto)
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 8 thin slices pork fillet, (also called pork scaloppini)
  • 8 leaves fresh sage
  • 8 slices proscuitto
  • 2 tbsp plain flour
  • knob of butter
  • 1/4 glasses marsala

To serve

  • boiled new potatoes
  • wilted spinach


1. Season the pork with salt and pepper, place a leaf of sage on each slice of pork, wrap a slice of proscuitto around and secure each one with a toothpick.

2. Scatter the plain flour over a plate and season with salt and pepper. Dip the saltimbocca into the seasoned flour and dust off any excess. Heat the butter in a frying pan and brown the saltimbocca over a high heat for 2 on each side, or until cooked all the way through.

3. Pour the wine into the pan and deglaze, stirring with a spoon to ensure all the meat sediment in the pan is stirred into the sauce. Simmer a little longer to allow the sauce to reduce.

4. Remove the toothpicks from the saltimbocca and serve at once drizzled with the sauce and accompanied by boiled new potatoes and wilted spinach.

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