Veal escalopes wrapped with prosciutto, sage & lemon (saltimbocca)
This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices
- Prep: 10 mins
Cook: 15 mins
- Serves 3
- Easy
Ingredients
- 3 veal escalopes, about 150g each
- 6 sage leaves
- 6 slices prosciutto
- 50g plain flour, seasoned
- splash olive oil
- small knobs of butter
- 200ml marsala wine
- juice ½ lemon
- green salad, fried potatoes or crusty bread, to serve (optional)
Method
-
Bash out the escalopes until they are
about 5mm thick. Place a sage leaf on
each one, wrap with the prosciutto,
then press another sage leaf on top
and flatten out with your hand. Dust
lightly with the seasoned flour.
-
Heat the oil and the butter in a large
frying pan until foaming, and fry the
veal for 4-5 mins on each side until the
prosciutto is crisp, then remove from
the pan. Add the Marsala wine to the
pan and sizzle to make a sauce, scraping
any tasty bits off the bottom. Add the
lemon juice to taste. Put the veal back
in the pan to heat through, then serve
with a green salad and some fried
potatoes or crusty bread.
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