Veal Escalopes Wrapped with Prosciutto

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 imageCooking time - 25 mins
serves imageServes - 4
difficulty imageDifficulty - easy peasy

Ingredients

  • 4 veal escalopes, about 150g each
  • 8 sage leaves
  • 8 slices prosciutto
  • 50g plain flour , seasoned
  • Splash olive oil
  • Small knobs of butter
  • 200ml marsala wine
  • Juice ½ lemon

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 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 each
  • 8 sage leaves
  • 8 slices prosciutto
  • 50g plain flour , seasoned
  • Splash olive oil
  • Small knobs of butter
  • 200ml marsala wine
  • Juice ½ lemon

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 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!

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