Veal Escalopes “Saltimbocca alla Romana”
Prep Time : 10 Minutes
Cook Time : 15 Minutes
Ingredients :
- 4 x 150 g veal escalopes
- 8 fresh sage leaves
- 8 slices of prosciutto
- 2 tablespoons unsalted butter
- olive oil
- 1 good swig of marsala wine
- 1 lemon
Directions :
- Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5 mm thick, then discard the clingfilm.
- Season both sides of the flattened veal with a little black pepper (there’s no need for salt as the prosciutto is quite salty).
- Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
- Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil.
- Add 2 veal escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
- When done, remove to a plate and cover with foil to keep warm.
- Fry the other 2 veal escalopes in the same way, then remove to the plate, cover with foil and set aside.
- Put the pan back on the heat, add the remaining butter and the marsala wine and simmer for 1 minute or until you have a lovely sweet, glossy sauce.
- Serve the veal saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.
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