saltimbocca alla romana
 
 

serves 4, hands-on time 20 mins

We used only 4 large veal escalopes. If your escalopes are small, 8 will feed 4 hungry people. We used high-welfare British rose veal.

8 veal escalopes (80-100g each), beaten very thin between baking paper
16 fresh sage leaves
8 paper-thin prosciutto slices
75g butter
Plain flour for coating
1 small glass dry white wine
Splash marsala (optional)
4 lemon wedges

1 Heat the oven to low (about 50°C(. Grind pepper over one side of the veal escalopes. Place one sage leaf on each escalope (set the rest aside), then cover with a slice of prosciutto so that it fits as neatly as possible to the shape of the escalope. Fold each escalope in half, put it back in the baking paper it was flattened in, then lightly beat to sandwich the sage leaf.

2 Melt the butter in a large frying pan until about to turn nut brown. Quickly dip the saltimboccas in the flour and fry briefly on either side until golden brown, about 2 minutes per side. Do this in 2 batches if need be, to prevent overcrowding. Put on a plate and keep warm in a low oven.

3 While the fat is still hot, throw in the remaining sage leaves and sizzle for a few minutes until crisp. Lift them onto kitchen paper, sprinkle with salt and put them on top of the veal in the oven to keep warm.

4 Tip out most of the fat from the pan, then pour in the wine and the marsala, if using. Allow to bubble and reduce until it forms a light, syrupy gravy. Serve the saltimboccas sprinkled with the crispy sage leaves and drizzled with the gravy, with lemon wedges to squeeze over.

per serving 427kcals, 20.5g fat (11.6g saturated), 49.1g protein, 4.9g carbs (1.1g sugars), 1.1g salt, 0.1g fibre