Veal Escalopes Wrapped with Prosciutto

Veal cutlets wrapped in crispy, salty prosciutto and fragrant sage leaves. A classic Roman dish, pan-fried until the meat is juicy, tender and incredibly delicious.

Cooking time - 25 mins

Serves - 4

Difficulty - easy peasy

Ingredients

4 veal escalopes, about 150g/0.3lbs each
8 sage leaves
8 slices prosciutto
50g/0.1lbs plain flour , seasoned
Splash of olive oil
Small knobs of butter
200ml/6.8fl oz. Marsala wine
Juice ½ lemon

Method

Bash out the escalopes until they are about 5mm/0.2' 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 your Whatever Pan 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.
Serve with a green salad and some fried potatoes!

Ingredients

4 veal escalopes, about 150g/0.3lbs each
8 sage leaves
8 slices prosciutto
50g/0.1lbs plain flour , seasoned
Splash of olive oil
Small knobs of butter
200ml/6.8fl oz. Marsala wine
Juice ½ lemon

Method

Bash out the escalopes until they are about 5mm/0.2' 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 your Whatever Pan 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.
Serve with a green salad and some fried potatoes!