Pork saltimbocca

    12 min

    Pork escalopes with prosciuotto ham and sage in a light Marsala sauce. Traditionally made with veal escalopes but pork works just as well. Cooked in under 10 minutes, this makes a delicious, elegant and stress-free dinner party dish. Nice served with rosemary potatoes or polenta and a green vegetable. Easily doubled or tripled for more guests.

    Samantha's Supper

    Kent, England, UK
    20 people made this

    Serves: 2 

    • 2 (150g) pork escalopes
    • 2 slices prosciutto
    • 2 fresh sage leaves
    • salt and pepper
    • plain flour for dusting
    • 1 tablespoon olive oil
    • 2 knobs butter
    • 1 wineglass Marsala wine

    Prep:7min  ›  Cook:5min  ›  Ready in:12min 

    1. Place the escalopes on a chopping board with cling film over the top. Using a rolling pin bash the escalopes until thin, about 5mm.
    2. On each escalope lay a piece of prosciutto to cover the pork. Add a sage leaf, roll and secure with a toothpick. At this stage you can cover and chill in the fridge to cook later if not using straight away.
    3. Whisk salt and pepper into plain flour, and lightly dust the escalopes in seasoned flour. Shake off the excess. Heat a large fry pan with the oil and 1 knob butter on medium heat. Add the escalopes and cook for 3 to 4 minutes on each side. Remove and set aside. Add the Marsala and scrape up any remains with a wooden spoon, bubble for a minute then add the remaining knob of butter. Return the pork to the pan with the sauce for another minute to heat through. Serve with the sauce spooned over.

    Make ahead

    Prepare the escalopes the morning before for ease.

    Serving suggestion

    See my recipe for Rosemary potatoes to serve with this.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    I thought that this was very good. Like another reviewer though I thought that the Marsala was very strong. I added a little chicken broth to it and lightened the taste up a little. Thanks for posting the recipe  -  30 Dec 2012


    I couldn't find escalopes, so I used pork loin steaks instead which still thinned out pretty easily, but needed to be cooked for a bit longer. The meal tasted great overall, one thing I would say is that the Marsala wine is very strong!! I did this meal for 4 people and while doubling up on the other ingredients, I did NOT double up on this wine which I think was a good idea. It was very tasty though and everyone enjoyed it  -  08 Feb 2012


    This recipe has become one of our regular favourites. Unlike some of the other reviewers, we like the use of marsala. It is a very simple meal to make, but it is deceptively impressive and I have used it a couple of times when entertaining and people have been very impressed. I have also found that you can freeze the pork escalopes rolled with the prosciutto and sage and then just cook and add the sauce when you want to use it. So I tend to make a batch of these to bring out at short notice when I went to impress. A very effective recipe.  -  17 Jan 2016