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Veal escalopes wrapped with prosciutto, sage & lemon (saltimbocca)

Veal escalopes wrapped with prosciutto, sage & lemon (saltimbocca)

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

This classic Italian recipe for veal means 'jump in the mouth' - serve it with crusty bread to mop up the delicious pan juices

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal363
fat10g
saturates4g
carbs16g
sugars4g
fibre1g
protein41g
low insalt1.2g
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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

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, May 2013

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A star rating of 5 out of 5.4 ratings
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