Veal Escalope with Prosciutto and Sage
The classic version of this is called Saltimbocca and is made with marsala to deglaze the pan and create a sauce. It’s not something I keep in the house and for me, the combination of veal, lemon, prosciutto and sage is enough without the addition of any alcohol. It’s also something you can make with chicken or pork instead if you are concerned about finding ethically farmed veal. But, that shouldn’t really be an issue so long as you buy British veal and in fact, there is some argument that you SHOULD buy veal.
Rose veal, which is so called because the meat has a pinkish hue as the calves are not reared entirely on milk, is a way of enabling dairy farmers to use the male calves that would otherwise be slaughtered almost at birth. And, according to Jimmy Docherty, the animals have a longer life than many other types of meat we eat (chicken and lamb for example). I’m interested in your views. I happily do this recipe with pork fillet, which is cheaper but tends to be sold in a quantity that means I’m eating pork for the next week. And, I’m no longer sure what is ethical and sustainable and what is not!
I’m proud to say that despite our disastrous summer, the sage, potatoes, peas sorrel and beans are all from my little roof terrace. And all ‘harvested’ about 5 minutes before they found the pan! And whether you make it with veal, pork or chicken it’s a very quick and easy supper dish