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Escalopes of veal with parma ham and marsala

Diana Henry / 31 December 2015

This makes a quick and satisfying supper. You can use pork escalopes, if you prefer.

You can use veal or pork escalopes in this recipe

Preparation time

5 minutes

Cooking time

15 minutes




  • 2 veal escalopes, each weighing 175g*
  • 2 sage leaves
  • About ½ tbsp plain flour (with salt and pepper added to it)
  • 2 tsp olive oil
  • 15g unsalted butter
  • 200ml dry marsala

*If you’re not keen on veal you can use escalopes of pork for this.


Put each escalope between pieces of greaseproof paper and, using a rolling-pin, bash to a thickness of 5mm (¼in). Season.

Wrap two slices of ham round each escalope and lay a sage leaf on top. Dust the escalopes on both sides with flour.

Heat the oil and butter in a large frying pan. Cook the veal on a medium heat for two minutes on each side, (if you’re using pork for three and a half minutes on each side) until golden and cooked through.

Remove and keep warm (just put them on a warm plate and cover with foil). Add the marsala to the pan, bring to the boil and let it bubble over a high heat until thickened and reduced by half. Taste for seasoning.

Plate the escalopes and spoon on the sauce. Serve immediately with sauté potatoes and green beans.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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