This Roman classic is so delicious it will “Jump in Your Mouth”. Meat covered in ham, butter, wine and seasoned with sage.


  • Thinly sliced veal fillets
  • Italian prosciutto or serrano ham
  • Butter
  • White wine
  • Oil
  • Sage


Lay the meat on a board with a greaseproof paper on top and roll it out to quickly tenderise it.

Grab the ham slices and wrap several slices around the meat laying a sage leave in between the meat and the ham.

In a frying pan, melt a generous dollop of butter together with olive oil. Once melted and bubbling away, Grab the meat and lay it on the pan, cook for 2 minutes and flip, spooning the butter sauce over the meat as it cooks.

After your first flip, pour a splash of white wine and cook the other side of the fillet.

Just before it’s ready, season with a bit of sage and transfer to a plate. Finally squeeze some fresh lemon over the meat before eating. Enjoy!