Try this classic Italian recipe for veal escalopes wrapped with prosciutto, sage & lemon. Serve it with crusty bread to mop up the delicious pan juices
Ingredients
- 3 veal escalopes, about 150g each
- 6 sage leaves
- 6 slices prosciutto
- 50g plain flour, seasoned
- splash olive oil
- small knobs of butter
- 200ml marsala wine
- juice ½ lemon
- green salad, fried potatoes or crusty bread, to serve (optional)
Method
-
Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
-
Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.