Saltimbocca Involtini

Preparation/cooking time: ca. 40m

For 4 people

Nutritional Information

Contains 362 Kcal, 49g Protein, 3g Carbohydrates, 16g Fat


  • 8 veal cutlets (z.B. Nuss, je ca. 80 g)
  • 8 slices raw ham (ca. 120 g)
  • a little pepper
  • 0.75 tsp. salt
  • 8 sage leaves
  • toothpicks
  • 1 tbsp. olive oil
  • 150 g mini mozzarella balls
  • 1 dl vegetable bouillon
  • 1 tbsp. lemon juice

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  • Flatten the cutlet a little, season. Place the cured ham slices next to each other, then put 1 cutlet and 2 sage leaves on top of each, followed by 3 mozzarella mini-balls in the middle. Roll up the involtini and secure with toothpicks.
  • Heat the oil in a frying pan, brown the involtini for 3 mins., reduce the heat, then cook the involtini all over for approx. 5 mins. over a medium heat. Remove the meat and keep warm. Pour the lemon juice and stock into the frying pan, bring to the boil, then reduce a little. Serve the jus with the meat.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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