Veal Saltimbocca
Method
- Place the veal escalopes on a workbench.
- Cut the prosciutto to the same size as the escalopes and place on top with the sage leaves.
- Heat a thin layer of oil and a knob of butter (optional) in a large non-stick pan until foaming. Then fry the veal, prosciutto side up, until just cooked through. Turn over, briefly cook and return to prosciutto side up, before cooking for a few more seconds. Remove to serving plates.
- Add the wine to the pan with another knob of butter and ground pepper. Mix well, taste for seasoning and boil until the liquid reaches sauce consistency.
- Spoon plenty of the sauce over the veal and serve with steamed rice or your favourite simple potato dish on the side.
Ingredients
- 4 veal escalopes, battened out to an even thickness
- 8 slices prosciutto
- 8 sage leaves
- olive oil
- unsalted butter
- a splash of dry white wine
- freshly ground pepper
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