Veal Escalopes with Prosciutto and Sage (Saltimbocca)
In Italian, saltimbocca means literally 'jump in the mouth'' which is what this classic Roman dish does, it's so good!
Ingredients
- 4 Veal escalopes pounded thin
- 2 Tbs Lemon juice
- Salt and pepper to taste
- 2 tsp Chopped fresh sage
- 4 slices Prosciutto
- 4 Tbs Butter
- 2 floz Dry white wine
Instructions
- Sprinkle the escalopes with lemon juice and set aside for 30 minutes, basting occasionally.
- 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.
- 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.
- Transfer the escalopes and pan juices to a warmed serving dish and remove the cocktail sticks. Serve at once.
Calories: 353 kcal
Carbohydrates: 1 g
Protein: 29 g
Fat: 24g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 152 mg
Sodium: 270 mg
Potassium: 488 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 353 IU
Vitamin C: 3 mg
Calcium: 33 mg
Iron: 1 mg