Saltimbocca with Petit Breton cheese - Nest in Normandy Dieppe

Saltimbocca with Petit Breton cheese

Ingredients: Yields 4 servings
From the butcher’s:
8 slices of veal filet (80g each)
8 slices of Parma ham

From the fresh produce market:
10 sage leaves

From the grocery store:
4 tbsp. tomato sauce

From the cheesemarket:
200g Petit Breton cheese

From your larder:
3 tbsp. olive oil
salt, pepper


  • Flatten out the veal slices using the blade of a large knife.
  • Wash and dry the sage leaves.
  • Remove the rind from the cheese and cut the cheese into thin slices.  Set aside 100g for the sauce.
  • Place the meat slices on the worktop.  Season with salt and pepper.  Place a slice of Parma ham on each veal slice, add slices of cheese and a sage leaf on top.  Roll up the veal slices, securing each roll with a wooden toothpick.
  • Heat the oil in a skillet.  Brown the saltimboccas in the oil for 10 minutes, turning them over at regular intervals so that they brown evenly.  Remove and keep warm.
  • With the skillet still on a low flame, add the remaining cheese, tomato sauce and 2 chopped sage leaves. Cook, stirring continually with a wooden spoon, until the cheese melts.  Add pepper.
  • Spoon sauce onto 4 plates.  Place the saltimboccas – either whole or cut into portions – on top.