- 3 veal escalopes, about 150g each
- 6 sage leaves
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 6 slices prosciutto
Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…
- 50g plain flour, seasoned
- splash olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- small knobs of butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 200ml marsala wine
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- green salad, fried potatoes or crusty bread, to serve (optional)
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.