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Pork Saltimbocca with a Sage Jus
Essential Cuisine

Recipe Inspiration

Pork Saltimbocca with a Sage Jus

Pork Saltimbocca with a Sage Jus
PREP TIME: 20 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


10x100g Pork escalopes, trimmed

Salt and pepper to taste

10x prosciutto slices

10x large sage leaves

30ml olive oil

30g unsalted butter

For the Jus

500ml Essential Cuisine Signature Veal Stock Reduction

60g Essential Cuisine Premier Veal Jus

5g finely chopped fresh sage

Deep fried sage leaves to garnish (optional)


1. Season each escalope with salt and pepper, then wrap in the prosciutto and place the sage leaf on top. Heat the olive oil in a suitable frying pan and fry the pork, ham side down first, until crisp. Turn over and baste with the butter, allow to rest and keep warm.

2. Pour the Essential Cuisine Signature Veal Stock Reduction into a suitable saucepan, whisk in the Essential Cuisine Premier Veal Jus and bring to the boil on a medium heat, whisking constantly. Simmer for 5 minutes, then add the chopped sage, place the escalope onto warm plates, pour the jus around and garnish with the leaves if desired.

Chefs Tip

You can switch the pork for chicken breast and dilute the veal stock with an equal amount of water if preferred.

This recipe features...

Signature Veal Stock Reduction

Signature Veal Stock Reduction

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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