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

10-30 minutes 400 kcal or less british rose veal good for you jump in the mouth lets eat more veal mains make ahead overlooked ingredients quick saltimboca spring veal escalopes

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Source

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.