Saltimbocca (verbatim: jumps in the mouth) is a classic Italian dish made by slices of sirloin of veal, rolled together with thin slices of prosciutto and mozzarella.


1 kg filet

1/2 kg mozzarella, (thin slices)

1/2 kg prosciutto (or goose breast), in slices

250 ml Vodka

250 ml balsamic vinegar

3 spoons of honey

1 teaspoon of black pepper


100 gr butter



  1. Ask the butcher to give you the meat cut into slices like a veal cutlet (every slice approximately 3 mm thick).
  2. On a chopping board place three layers of film, so you get a thicker layer of nylon and place the slices of fillet.
  3. Above the fillet slices put the slices of mozzarella and prosciutto and roll the slices (like sushi).
  4. Cut the rolls into pieces by 3-4 inches long, sprinkle with flour and then fry them in butter.
  5. Prepare the sauce: whisk together honey, vodka, balsamic vinegar and pepper and heat the mixture in a pan until it’s reduced.
  6. Move the saltimbocca from the pan with the butter to the sauce when the butter starts to get brown.
  7. Stir for about 30 seconds, until the sauce is reduced and sticks to the meat.
  8. Serve immediately.