4 thin veal escalopes
8 fresh sage leaves
4 thin slices prosciutto or Parma ham (same size as the veal)
flour, for dredging
2 tbsp olive oil
30 g (1 oz) 2 tbsp butter
4 tbsp white wine
4 tbsp chicken stock
4 tbsp Marsala
salt and pepper
fresh sage leaves, to garnish
8 fresh sage leaves
4 thin slices prosciutto or Parma ham (same size as the veal)
flour, for dredging
2 tbsp olive oil
30 g (1 oz) 2 tbsp butter
4 tbsp white wine
4 tbsp chicken stock
4 tbsp Marsala
salt and pepper
fresh sage leaves, to garnish
method
1. Either leave the escalopes as they are or cut in half. Place the pieces of veal on a sheet of clingfilm (plastic wrap) or baking parchment, keeping well apart, and cover with another piece.
2. Using a meat mallet or rolling pin beat the escalopes gently until at least double in size and very thin.
3. Lightly season the escalopes with salt and pepper and lay two fresh sage leaves on the large slices, or one on each of the smaller slices. Then lay the prosciutto slices evenly over the escalopes to cover the sage and fit the size of the veal almost exactly.
4. Secure the prosciutto to the veal with wooden cocktail sticks. If preferred, the large slices can be folded in half first. Dredge lightly with a little flour.
5. Heat the olive oil and butter in a large frying pan (skillet) and fry the escalopes until golden brown each side and just cooked through - about 4 minutes for single slices or 5-6 minutes for double ones. Take care not to overcook. Remove to a serving dish and keep warm.
6. Add the wine, stock and Marsala to the pan and bring to the boil, stirring well to loosen all the sediment from the pan. Boil until reduced by almost half. Adjust the seasoning and quickly pour over the saltimbocca. Serve at once, garnished with fresh sage leaves.
2. Using a meat mallet or rolling pin beat the escalopes gently until at least double in size and very thin.
3. Lightly season the escalopes with salt and pepper and lay two fresh sage leaves on the large slices, or one on each of the smaller slices. Then lay the prosciutto slices evenly over the escalopes to cover the sage and fit the size of the veal almost exactly.
4. Secure the prosciutto to the veal with wooden cocktail sticks. If preferred, the large slices can be folded in half first. Dredge lightly with a little flour.
5. Heat the olive oil and butter in a large frying pan (skillet) and fry the escalopes until golden brown each side and just cooked through - about 4 minutes for single slices or 5-6 minutes for double ones. Take care not to overcook. Remove to a serving dish and keep warm.
6. Add the wine, stock and Marsala to the pan and bring to the boil, stirring well to loosen all the sediment from the pan. Boil until reduced by almost half. Adjust the seasoning and quickly pour over the saltimbocca. Serve at once, garnished with fresh sage leaves.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
