Veal Escalopes with Prosciutto and Sage (Saltimbocca) recipe
information
In Italian, saltimbocca means literally 'jump in the mouth'' which is what this classic Roman dish does, it's so good!
ingredients
Saltimbocca, a melt-in-the-mouth mixture of tender veal escalope, proscuitto and fresh sage, is a speciality of the city of Rome.
4 Veal escalopes, pounded thin
2 Tbs Lemon juice
Salt and pepper to taste
2 tsp Chopped fresh sage
4 slices Prosciutto
50 g (2 oz) 4 Tbs Butter
50 ml (2 fl oz) 1/4 cup Dry white wine
2 Tbs Lemon juice
Salt and pepper to taste
2 tsp Chopped fresh sage
4 slices Prosciutto
50 g (2 oz) 4 Tbs Butter
50 ml (2 fl oz) 1/4 cup Dry white wine
method
1. Sprinkle the escalopes with lemon juice and set aside for 30 minutes, basting occasionally.
2. Dry the escalopes on kitchen towels and rub them with salt and pepper and half the sage. Put one slice of ham over each escalope and trim to fit. Secure them together with wooden cocktail sticks.
3. Melt the butter in a large frying-pan. Add the remaining sage and fry, stirring constantly, for 1 minute. Add the escalopes to the pan and fry them for 3 to 4 minutes on each side, or until they are lightly and evenly browned. Pour over the wine and cook for a further 2 minutes.
4. Transfer the escalopes and pan juices to a warmed serving dish and remove the cocktail sticks. Serve at once.
2. Dry the escalopes on kitchen towels and rub them with salt and pepper and half the sage. Put one slice of ham over each escalope and trim to fit. Secure them together with wooden cocktail sticks.
3. Melt the butter in a large frying-pan. Add the remaining sage and fry, stirring constantly, for 1 minute. Add the escalopes to the pan and fry them for 3 to 4 minutes on each side, or until they are lightly and evenly browned. Pour over the wine and cook for a further 2 minutes.
4. Transfer the escalopes and pan juices to a warmed serving dish and remove the cocktail sticks. Serve at once.
serving amount
4 servings
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