Pork saltimbocca with sage buttery - Serves 4

Kerrymaid .


Premium Supplier 24th April 2017
Kerrymaid .


Premium Supplier

Pork saltimbocca with sage buttery - Serves 4

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Pork saltimbocca with sage buttery - Serves 4 recipe below, as tried and tested by professional chefs - Why not give it a try? A great idea for a main course, that is light and fresh and has a slight twist on the Italian Classic.


  • 12x 40g pork escalopes
  • 6 slices of prosciutto, cut in half
  • 12 sage leaves for the escalopes
  • Olive oil
  • Approx. 50g Kerrymaid Buttery
  • 50ml white wine
  • 125ml veal or chicken stock
  • ½ tsp cornflour, slaked in cold water
  • 1 tsp chopped sage for the sauce
  • Maldon sea salt and fresh ground black pepper
  • Lemon juice to taste


Season the pork escalopes with pepper and press a half slice of prosciutto onto each piece. Press a sage leaf into the centre of each ham-covered escalope.
Heat a heavy based frying pan, add a little olive oil and lay the escalopes in ham-side down - you may need to do this in several batches. Cook until the prosciutto is crispy, then add 10g of Kerrymaid Buttery and flip the escalopes over. Cook for 30 seconds and remove to rest. Deglaze the pan with the wine and reduce to a syrup. Add the stock and reduce by half. Whisk in the cornflour. Add the chopped sage and whisk in enough Kerrymaid Buttery to create a light sauce. Check the seasoning and pour over the escalopes.
Serve with a green salad and sautéed potatoes.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.