Veal Escalopes "Saltimbocca alla Romana"

Veal Escalopes "Saltimbocca alla Romana"

Veal Escalopes "Saltimbocca alla Romana"

• 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

1. 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.


2. Season both sides of the flattened veal with a little black pepper (there's no need for salt as the prosciutto is quite salty).


3. 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.


4. Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil.


5. Add 2 veal escalopes to the pan and fry for about 2 minutes on each side, until golden brown.


6. When done, remove to a plate and cover with foil to keep warm.


7. Fry the other 2 veal escalopes in the same way, then remove to the plate, cover with foil and set aside.


8. 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.


9. Serve the veal  saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.