Veal Escalopes Wrapped With Prosciutto, Sage & Lemon (saltimbocca)
Tender veal escalopes wrapped in prosciutto and sage, sautéed to perfection and simmered in a Marsala wine sauce. This dish is bursting with Italian flavors and pairs perfectly with a side of green salad and crispy potatoes or crusty bread. A delightful meal that's sure to impress your guests!
— Constant Cookbook
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)
Instructions
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 3
Nutrition
- Calories: 363 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 41 grams protein
- Sodium Content: 1.2 milligram of sodium
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