Veal Saltimbocca made with rose veal escalope.
An easy way to prepare and cook a veal escalope - Veal Saltimbocca is a classic Italian recipe, adapted here for the British kitchen
Ingredients
- 2 Veal Escalopes beaten out between clingfilm till about 1/4cm thick
- 1/2 Lemon
- 4 Sage Leaves
- 2 Thin slices Proscuitto or similar ham
- 25 g Butter
- 1 tablespoon Olive oil
- 1 small glass dry white wine or Marsala wine for authenticity
- 1 tbsp Flour
- Salt and Pepper
Instructions
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If necessary beat out the veal escalopes to around 1/4 inch thickness
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Top each escalope with a slice of ham. Don't worry if, like here, your escalopes split in two, simply cut the ham to fit each piece. Press the ham down to seal it to the veal then top each piece with a sage leaf.
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Use the toothpicks to fix the veal, ham and sage together
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Put the flour into a shallow bowl and season with salt and pepper. Carefully dip each escalope in the flour to coat it all over
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Melt the butter in a large frying pan and add the oil. When the mixture is hot, add the meat
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Cook on each side for about one and a half minutes
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Remove the meat from the pan and keep warm. Add the wine and the lemon juice into the pan and stir to deglaze the pan. Reduce the mixture down by about 50% so you have a sauce to serve with the veal.
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Return the veal to the pan and warm through gently. Remove the toothpicks before serving.
Recipe Notes
estimated calories for a 125g veal escalope