Saltimbocca cutlets with Gruyère

Saltimbocca cutlets with Gruyère

Saltimbocca is a traditional Italian dish of veal wrapped in prosciutto and sage leaves. Here, we have veered significantly somewhat from the path of tradition by making cheesy, Gruyère-filled saltimbocca cutlets.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Take the veal chops and place between 2 large sheets of clingfilm. Bash each chop with a rolling pin or meat tenderiser to thin out
  2. Step 2

    Place two sage leaves and a large strip of Gruyère on top of each chop. Then, wrap the chop in the prosciutto. Repeat this with all four chops
  3. Step 3

    Whisk the eggs into the milk to make the egg wash
  4. Step 4

    Pané (bread) the chops by dipping them in the seasoned flour, then the egg wash and finally the breadcrumbs
  5. Step 5

    Repeat this process again with each chop, so they have a double coating
  6. Step 6

    Heat an inch or so of oil in a deep, heavy pan to 150°C
  7. Step 7

    Carefully add the veal, in batches, into the oil and shallow fry the cutlets for about 2 minutes or side, or until the breadcrumbs are golden brown. Remove from the oil and drain the cutlets on paper towels. Repeat with the remaining cutlets
  8. Step 8

    Preheat the grill to its highest setting
  9. Step 9

    Top each fried cutlet with more Gruyère and then grill until the cheese is melted and bubbling. Serve hot